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MMMMM----- Meal-Master Recipe via Home Cookin 2.8
Title: Dolmathes - Stuffed Grape Leaves - Greek
Categories: Home Cookin,
Yield: 4
1 ½ pounds onions
1 c olive Oil
1 ¾ cup rice
½ cup parsley
2 tb dill
½ teaspoon mint
2 lemons, juiced
1-2 tb pine nuts
1 jar grape leaves
Garnish: lemon wedges
From J.R. Brimmer III
Sauté onions in olive oil.
Add rice & brown lightly.
Cook rice according to directions with half the lemon juice.
Add dill, mint, parsley, & pine nuts.
Rinse grape leaves in cold water. Remove stems and place 1
tablespoon of rice mixture on dull side folding in sides &
rolling up leaves.
Put in 10x13 pan, open end down. Cover with remaining oil, lemon
juice and enough water to cover at least 1/2 the dolmathes.
Cover with aluminum foil & place in a 375°F oven for 45 minutes.
When cool stack on a plate, cover with plastic wrap and
refrigerate for 1 day.
Serve with lemon wedges.
Comment from JRB: This recipe is similar to the cold Dolmathes served
at the Parthenon Restaurant in Chicago. There are 2 varieties, hot and
cold. I prefer the cold version.
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