Dolmadakia

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Grape leaves stuffed with fragrant rice and herbs. See also, “mezes”, or finger food. Utensils unnecessary; licking of fingers, mandatory!

Makes 5-6 dozen

Ingredients

Fresh dill, enough for 3 tablespoons chopped
Fresh flat-leaf parsley, enough for ¼ cup chopped
Fresh mint, enough for 2 tsp chopped
12-16 scallions, depending on size
¼ cup pine nuts
1 cup lemon juice (about 6-8 lemons)

12 oz jar grape leaves
3 large onions
1 clove garlic
1 cup extra virgin olive oil
1½ tsp salt
½ tsp freshly ground black pepper
1 cup uncooked rice

Instructions

  1. Peel and small dice the onions. Peel and mince the garlic.
  2. In a flat-bottomed Dutch oven, heat ½ cup of the olive oil over medium heat.
  3. Add the onions and garlic, and sauté until tender.
  4. Add the salt, pepper and rice. Cook for 10 minutes, stirring frequently.
  5. Meanwhile, mince the dill to obtain 3 tablespoons. Mince the parsley leaves to obtain ¼ cup, and save the stems. Mince the mint to obtain 2 tsp. Thinly slice the scallions.
  6. Add the dill, parsley, mint, scallions, pine nuts, ½ cup of the lemon juice and 1 cup of water, and stir to combine. Turn heat to low. Cover and simmer for 15 minutes (rice will not yet be fully cooked). Remove from heat, and scrape mixture into a large bowl to cool.
  7. Remove grape leaves from jar. Separate the leaves, rinsing each one separately.
  8. Stuff the leaves with the rice mixture, as follows. Place a leaf on work surface, shiny side down, veined side up. Place 2-3 tsp of rice near the stem end of the leaf, and roll up to the tip, tucking the sides in to form a neat, tight roll. You should also be pressing slightly with your fingertips to compress and shape the roll.
  9. As, you finish each roll, pack them tightly together in the bottom of the dutch oven. When the bottom layer is full, scatter a layer of parsley stems over it. Continue with a second layer.
  10. Add the remaining ½ cup of olive oil, remaining ½ cup of lemon juice and 1 cup of water.
  11. Place a heavy plate on top of the rolls, or a plate with a weight on top.
  12. Cover, and heat over medium heat. When liquid begins to boil, continue cooking for 15-20 minutes longer.
  13. Remove from heat and let cool.
  14. Serve at room temperature, with extra virgin olive oil for pouring, and lemon wedges for squeezing.