Dolmathakia Stuffed Grape Leaves

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Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator

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Steps

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The grape leaves have already been blanched , simply rinse and set in a colander to drain.

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If they are fresh , wash well and soak in hot salted water for 5 minutes , then drain.

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Heat 1 / 2 cup of olive oil over medium heat , and saut the onion until soft.

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Add rice , half the lemon juice , herbs , salt , pepper , and 1 / 2 cup of water , increase heat and bring to a boil.

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Boil for 2 minutes and turn off heat.

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Allow the filling to sit for 5-10 minutes.

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Place one teaspoon of filling at the stem end of a grape leaf and roll.

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Continue until filling has been used.

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Line the bottom of a pot with unused or broken grape leaves and place the rolls , seam side down , in the pot in layers.

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Add 1 / 3 cup of olive oil and the 3-4 cups of water.

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Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil.

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Cook for 20 minutes or until only the sauce remains.

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Ingredients

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grape leaves, olive oil, green onions, long grain rice, lemon juice, dill, mint, parsley, sea salt, fresh ground pepper, water