Cyprus Recipe  - Recipe Dolmades � Stuffed Grape Leaves

The well known Greek delicacy, the stuffed Grape leaf. Often served as part of a meze (appetizer) plate - and too often they come from a can. If you have never tried fresh dolmades - now is the time!

1 cup Extra Virgin Olive Oil
1 1/2 cups onion, very finely chopped
1 cup green onions, very finely chopped
1/2 cup fresh dill, chopped fine
1 cup white rice
2 tsp fresh mint, chopped fine
Pinch salt
Pinch black pepper

Jar of Grape leaves (or 40 or so fresh leaves*)
3-4 Tbs fresh lemon juice
3-4 cups water

Mix all ingredients, except Grape leaves, lemon juice and water, in a bowl.

Line the bottom of a large pan with a few Grape leaves. Take 1-2 Tbs of the stuffing (depending on the size of the leaf), press it into a small sausage-like shape and place on a leaf. First fold the stem end over the meat, then the sides and finally roll the stuffed leaf to make a tight small parcel. Lay the stuffed leaves in outward radiating circles. When one layer is finished, begin a new one on its top. Pour enough water to cover the dolmades, add the lemon juice. Invert a plate over the dolmades to prevent them from coming apart when cooked. Bring to a low boil, cover and simmer gently for 1 hour or until all the water has been absorbed.

Remove from the heat and allow to cool in the pan.

Serve cool.

*If using fresh Grape leaves, then just prior to use wash the Grape leaves well, scald them with boiling water and place them on a platter to cool.

Makes between 40-60 dolmades.