Stuffed Vine Leaves (Dolmadakia Yialanzi)

Serves 8-10

Description/Notes:

delectable little mouthfuls of savory rice wrapped in delicious vine leaves

Ingredients:

50-60 vine leaves

one and a half cups of onions, finely chopped

one cup of spring onions, finely chopped

1 cup of olive oil

1 cup of rice

salt and pepper

Juice of 2 lemons

half a cup of dill, finely chopped

quarter cup of fresh mint, finely chopped

Cooking Instructions:

Blanch the vine leaves, drain and allow to cool
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes
Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking
Add the lemon juice and enough water to cover the rolls
Boil gently until the water had been absorbed and rice cooked
Allow to cool then arrange on a plate, garnished with slices of lemon