MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
  Categories: Greek, Appetizers, Vegetarian
       Yield: 60 servings
  
            Karen Mintzias
     3/4 c  Olive oil
     1/2 sm Onion; chopped
       8    Scallions; chopped fine
       2 lg Garlic cloves; chopped
       1 c  Raw long-grain rice
       1 bn Fresh dill; chopped
     1/2 bn Fresh parsley; chopped
   1 1/2    Lemons (or more), juice only
            Salt & freshly ground pepper
       1 c  Hot water
       1 lb Jar grapevine leaves
  
   Heat the 1/2 cup oil in a skillet.  Add the onion and scallions and
   saute for about 5 minutes, until soft and transparent.  Add the
   garlic and cook for a few minutes, then add the rice, dill, parsley,
   lemon juice, salt, pepper, and remaining 1/4 cup olive oil.  Stir
   well, then add the hot water.  Cover and simmer about 5 minutes.
   Remove from the heat and cool.
   
   Meanwhile, carefully remove the grapevine leaves from the jar,
   leaving the brine in the jar.  Wash grapevine leaves thoroughly and
   drain, then with a sharp knife cut the heavy stems from the leaves.
   (If using fresh grapevine leaves use the same procedure, parboiling
   leaves for 5 minutes when not tender, then drain.)  Line an enameled
   pan with a few heavy grapevine leaves and set aside.  To stuff a
   grapevine leaf, put it on your working surface rough side up and stem
   end near you, and place a teaspoonful of the rice mixture near the
   stem end. Using both hands, fold the part of the leaf near you up and
   over the filling. Then fold the right side of the leaf over the
   filling, then the left side, and roll tightly and back away from you
   and toward the pointed end of leaf.  Place the “dolma”, seam side
   down, in the prepared pan.   Continue stuffing grapevine leaves until
   the mixture has been used.  (If any grapevine leaves remain, replace
   in the reserved brine for future use.)  Place an inverted plate on
   the dolmades, then add enough water to cover the dolmades (about 1 to
   1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
   simmer as slowly as possible for 1-1/4 hours, then taste one to see
   if the rice is tender, and continue cooking slowly if necessary.
   Cool, then chill. Serve cold, as an appetizer or as an entree.
   
   Note:  An important variation, particularly in Macedonia and Thrace:
   add a few tablespoons of raisins and pine nuts to the filling when
   adding the rice.  Also, you may vary the size of dolmades as you wish
   by adding 1-1/2 teaspoons of the filling.  However, be consistent to
   allow them to cook at the same rate.  They may be stored in the
   refrigerator for a week or so.
   
   Source: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
  
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