Dolmas
8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil, divided
Filling: 2 cups cooked long grain rice 4 green onions or
scallions, finely chopped 1 small red or white onion,
finely chopped
2/4 cup fresh chopped mint 1 tablespoon zest of lemon
Salt to taste
3/2 cup pine nuts, finely chopped Juice of 1 lemon
Start by draining the grape leaves and placing them in a
large heat-proof bowl. Pour just enough boiling water over
the leaves to cover and let them soak for about 20 minutes.
Drain again and rinse under cold running water. In the
meantime, heat 3/4 cup of the olive oil in a medium skillet.
Add the onions and cook until tender, about 5 minutes.
Remove the skillet from the heat and add the rice, mint,
lemon zest, salt to taste and pine nuts. Mix thoroughly;
making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread
out one grape leaf in front of you, vein side up and stem
end toward you. Place about 2 teaspoons of the rice
mixture in the center, fold stem end over the filling,
bring the sides of the leaf toward the center and roll
tightly, forming a cylinder. Repeat until all the filling
in the Dolmas recipe is used.
Cooking Instructions: Place the Dolmas close together and
seam side down in a large skillet, in a single layer, if
possible. If not, separate the layers with extra grape
leaves. Drizzle the lemon juice and the remaining olive oil
over the Dolmas and add boiling water to cover. Cover the
pan tightly and simmer for 1 hour. Let the parcels cool in
the liquid, then transfer them to a serving platter . Serve
at room temperature. Makes about 40 to 45 appetizers.
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