*  Exported from  MasterCook  *
                    DOLMATHES (STUFFED GRAPE LEAVES) #1
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----JUDI M. PHELPS-----
   30                    To 40 grape leaves *
      1/2   c            Olive oil
    1       md           Onion -- finely chopped
      1/2   c            Raw long-grain rice
      1/4   c            Pine nuts
    3       tb           Tomato paste
                         Juice of 1 lemon
      1/2   ts           Cinnamon
      1/4   ts           Salt
      3/4   c             -- boiling water
                         Lemon wedges -- for garnish
   *These leaves are packed in jars in brine.
   Rinse grape leaves in warm water and drain in a
   colander.  In a medium saucepan, heat 2 tablespoons
   olive oil over moderate heat. Add onion and saute
   until limp.  Add rice and pine nuts and saute,
   stirring 3-4 minutes.
   Add tomato paste, lemon juice, cinnamon, salt, and
   boiling water. Cover and cook over low heat for 15-20
   minutes or until rice is tender and all liquid is
   absorbed.  Remove from heat and let stand covered for
   one hour.
   Placing a grape leaf right side up in front of you,
   place a heaping teaspoon of filling in a horizontal
   line along the middle of the leaf. Roll stem end of
   leaf up over filling, then fold in sides, then fold
   over top. Squeeze the stuffed rolled grape leaf gently
   in your hand; this will help keep it closed.  Continue
   stuffing grape leaves until all the filling is used.
   Pour 2 tablespoons olive oil in the bottom of a lage
   shallow pot or frying pan.  Place the stuffed grape
   leaves close together in a single layer in the pot.
   Pour over remaining 1/4 cup olive oil. Place a large
   heavy plate or flat casserole cover over the grape
   leaves to keep them from unfolding while they cook.
   Cover the pot and cook over very low heat for one
   hour. Let cool with plate on top of them. Remove from
   pan and refrigerate. (These are best made a day or two
   or up to a week ahead.) Bring to room temperature
   before serving. Serve garnished with lemon wedges.
   Source:  Ethnic Cuisine, How To Create the Flavors of
   30 International Cuisines.  Shared and MM by Judi M.
   Phelps - The San Jose Kid.
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