Dolmades (Stuffed Vine Leaves):
Serves 6-12
36 medium-sized fresh vine leaves
1 & 1/4 cup olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long grain rice
1 teaspoon salt
1 cup deseeded grapes or 1/2 cup sultanas
1 tablespoon minced mint
Juice of 2 lemons
1) Heat 1/4 cup of olive oil in a pan over a medium heat.
2) Add the onions and saute until translucent - about 6 minutes.
3) Add the garlic and pine nuts and cook for a further 2 minutes.
4) Transfer to a large mixing bowl and allow to cool slightly.
5) Add the rice, salt, grapes, mint and juice of 1 lemon to the bowl. Set aside.
6) Bring a medium pan of water to simmer. Drop the vine leaves in batches of 4 or 5 into the hot water. Remove after 30 seconds and spread flat on a towel-lined work surface underside up. Cut the stems from each leaf.
7) Place 1-2 teaspoons of rice filling near the stem end of each leaf. Fold the stem end over the filling, fold the sides towards the centre and roll into a small cylinder shape. Do not fold too tightly as the rice will expand during cooking.
8) Place the dolmades in a large pan, seam side downwards. Combine the remaining olive oil and lemon juice and pour over.
9) Add water to cover. Cover pan and bring to boil.
10) Lower heat and simmer for 1 hour until the rice is tender.
11) Serve with tzatziki as a dipping sauce (recipe follows).
Tzatziki:
1 medium cucumber, peeled and finely chopped
1 cup plain yoghurt
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon dill or oregano
3 clove garlic, minced
1 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon thyme
1) Combine all the ingredients in a bowl and chill for at least 1 hour.
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