Recipe#6698

Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)

  Source: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias

      Yield: 60 servings
 
           Karen Mintzias
    3/4 c  Olive oil
    1/2 sm Onion; chopped
      8    Scallions; chopped fine
      2 lg Garlic cloves; chopped
      1 c  Raw long-grain rice
      1 bn Fresh dill; chopped
    1/2 bn Fresh parsley; chopped
  1 1/2    Lemons (or more), juice only
           Salt & freshly ground pepper
      1 c  Hot water
      1 lb Jar grapevine leaves
 
  Heat the 1/2 cup oil in a skillet.  Add the onion and scallions and
  saute for about 5 minutes, until soft and transparent.  Add the
  garlic and cook for a few minutes, then add the rice, dill, parsley,
  lemon juice, salt, pepper, and remaining 1/4 cup olive oil.  Stir
  well, then add the hot water.  Cover and simmer about 5 minutes.
  Remove from the heat and cool.
  
  Meanwhile, carefully remove the grapevine leaves from the jar,
  leaving the brine in the jar.  Wash grapevine leaves thoroughly and
  drain, then with a sharp knife cut the heavy stems from the leaves.
  (If using fresh grapevine leaves use the same procedure, parboiling
  leaves for 5 minutes when not tender, then drain.)  Line an enameled
  pan with a few heavy grapevine leaves and set aside.  To stuff a
  grapevine leaf, put it on your working surface rough side up and stem
  end near you, and place a teaspoonful of the rice mixture near the
  stem end. Using both hands, fold the part of the leaf near you up and
  over the filling. Then fold the right side of the leaf over the
  filling, then the left side, and roll tightly and back away from you
  and toward the pointed end of leaf.  Place the "dolma", seam side
  down, in the prepared pan.   Continue stuffing grapevine leaves until
  the mixture has been used.  (If any grapevine leaves remain, replace
  in the reserved brine for future use.)  Place an inverted plate on
  the dolmades, then add enough water to cover the dolmades (about 1 to
  1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
  simmer as slowly as possible for 1-1/4 hours, then taste one to see
  if the rice is tender, and continue cooking slowly if necessary.
  Cool, then chill. Serve cold, as an appetizer or as an entree.
  
  Note:  An important variation, particularly in Macedonia and Thrace:
  add a few tablespoons of raisins and pine nuts to the filling when
  adding the rice.  Also, you may vary the size of dolmades as you wish
  by adding 1-1/2 teaspoons of the filling.  However, be consistent to
  allow them to cook at the same rate.  They may be stored in the
  refrigerator for a week or so.