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Friday, March 11, 2011


I usually buy these from the deli, but here's a recipe from

8 ouncesgrape leaves; in brine (about 40-45 leaves)
1/2 cups olive oil; divided
2 cups cooked organic long grain rice
4 finely chopped green onions
1 finely chopped small onion
1/4 cup chopped mint
1 Tbl lemon zest 
Salt; to taste
1/2 cup pine nuts; finely chopped
Juice of one lemon
Drain grape leaves and place them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.

In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.

Assembling: Fill grape leaf vein side up and stem end toward you. Place 2 teaspoons rice mixture in center, fold stem end over the filling, bring in sides and roll tightly. Repeat.

Place dolmas close together in a single layer, seam side down, in a large pan. Drizzle the lemon juice and olive oil and add boiling water to cover tightly.  Simmer 1 hour, cool in liquid, then transfer to a serving platter . Serve at room temperature.

Makes about 40 to 45 appetizers.

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