Tuesday, April 13, 2010

Stuffed Grapevine Leaves -- Dolmathakia Me Rizi

1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water
2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1 Lemon

Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.
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