Dolmadakia (stuffed Grape Leaves)

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• 1 cup olive oil
• 3 large onions, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup rice
• 1 teaspoon dill weed
• 1/2 cup chopped parsley
• 6 scallions, minced (including green tops)
• 2 lemons
• 2 1/2 cups water
• 1 1/2 lbs grape leaves

Recipe

• 1 heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). sauté onions with salt until transparent. add pepper and rice, cook 10 minutes, stirring frequently. add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. cook 10 minutes or until liquid is absorbed. correct seasoning.
• 2 rinse grape leaves very well; drain, separate very carefully. place shiny side down. put about 1 tablespoon filling on each leaf near base. starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
• 3 line bottom of kettle with several of the imperfect leaves (to prevent sticking). arrange rolls in kettle, side by side, in layers. add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. weight down with heat proof plate. simmer gently 25 minutes. add remaining 1 cup water, simmer 25 minutes more. cover rolls in kettle, then refrigerate. to serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. serve at room temperature.