*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 75   Preparation Time :0:00
 Categories    : Appetizers                       Ethnic
                 Vegetarian                       Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Grape leaves
      3/4   c            Extra virgin olive oil
    3                    Onions -- more if desired
                         (shredded or minced finely)
    1 3/4   c            Rice
    1                    Lemon, juiced
                         - or more, to taste
                         Dill -- very finely chopped
    1 3/4   c            -Hot water
      3/4   ts           Salt
      1/4   ts           Pepper
   Sautee the onion with half the oil. Add the rice and
   let cook for a few minutes. Add the dill, the hot
   water and salt and pepper. Boil for about 5 minutes.
   Let it cool.
   Steam the grape leaves and rinse with plenty of water
   in a collander.
   Wrap the rice mixture with the grape leaves. This is
   the most difficult and time consuming part, although
   after you are through it a couple of times you enjoy
   it the most. It is better if two people work on it
   simultaneously, talking, joking etc. You want to make
   them small in size (about 1-2 inches.) Do not hesitate
   to cut big leaves in half. Discard the central stem of
   these leaves and if you can reduce (with a sharp
   knife) any other tough stems it would be good. You
   want to wrap the rice very tightly. You place the rice
   in one end, fold from the short end and the two sides
   and then roll while pushing the rice downwards to pack
   it really tight. You have to do it a couple of times
   to understand. If they are not tightly packed they
   will unroll later. Also be careful to wrap totally, do
   not leave any holes.
   You arrange the dolmadakia in a casserole, tightly.
   Make more than one layers. Add the lemon juice, the
   rest of the olive oil and 1 1/2 cups of hot water.
   Cover them with a plate or something to keep them in
   place. Let them simmer for 35 minutes.
   Serve then cold, with strained yogurt or taramosalata.
   Posted by: rika@informix.com (Rika Tsitsinia)
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