Greek cooking made easy - I hope!

DOLMATHES - Stuffed Vine Leaves

I think you either love these or leave them alone, but where ever you go in
Greece they are served in different formats. I have even had them in a
Cheese sauce. They have been around since "the dawn of time" so they must
have something going for them! OK, to be honest, I think you have to be
either taught by your Mother at a young age, or extremely patient to make this
dish. Unless you are into cheating, as I am. As the picture shows, I am not to
good at making these, so when I saw a "special leaf rolly thing" in the
Supermarket I was very happy! Also you can buy prepared vine leaves
frozen, that just need defrosting, how much easier than this can you get?

To make about 40 - 50 (you may have friends coming!)
You will need:

225 gr. Vine Leaves (45-48)
150 gr. Long-Grain Rice (rinsed and drained)
350 gr. Onions, finely chopped
4-5 Tablespoons finely chopped fresh Dill
4 Tablespoons finely chopped Parsley
3 Tablespoons coarsely chopped fresh Mint
3 tablespoons pine nuts, toasted lightly
Juice of 1 Lemon
4 tablespoons Olive Oil
425 ml hot water
Seasoning
Use a big heavy based saucepan for cooking, Line the bottom of the pan with
a few layers of the Vine Leaves. Put to one side. Mix all, but half the oil and
Lemon juice, ingredients together in a large bowl. Then follow the instructions
on the "rolly thing" to roll them up. If you have to resort to doing it by hand,
make sure you flatten the stems of the leaves first, by bashing them with a
rolling pin to prevent them cracking. Roll the mixture into about half the leaf
and then tuck the sides in before rolling the remainder of the leaf. Do a few at
a time and layer them in the pan. Pack them in tightly in circles in the pan,
after each layer, just add a little seasoning. It is best not to do too many
layers, 3-4 is normal. Then pour over the rest of the Oil and Lemon Juice.
Put something on the top to hold them down, and pour in the water. Cook
gently for about 50 minutes, then check one to see if the rice is cooked.

These can be served hot or cold, and can be used to accompany most
dishes.