DOLMATHES – GREEK STUFFED GRAPE LEAVES
Dolmathes. Stuffed Grape Leaves In Greece, dolmathes, is a traditionally prepared with grape or cabbage leaves. Either fresh in the summer or conserved ones in the winter period. A mixture of rice or mince meat is rolled in the leaves and boiled in a pot until the rice or meat is ready.
*2 cups Long grain white rice
*1 Onion finely chopped
*2 scallions finely chopped
*1/2 cup. Fresh dill
*1/2 cup. Fresh mint
*Juice of 1 Lemon
*1 Jar Grape leaves
*1 cup. Olive Oil
*1 tsp Salt
*1/2 tsp pepper
*Water, as needed
.In a large saucepan heat half of the oil olive and sauté the rice, onion, scallions, dill, and mint for about 5 minutes, or until onion is soft.
Season with salt , pepper and remove from heat.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf.
Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot.
Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining olive oil and lemon juice.
Cover pot , add water if needed, and simmer for about 30 to 40 min (do not boil, because this will make the stuffing burst out of the leaves).
Remove from heat, Transfer to serving dish and serve Dolmathes with Greek yogurt .