Stuffed Grapevine Leaves-Dolmadakia Yialandji

By amaliana

Ingredients

• 4 medium onions, finely chopped
• 1 teaspoon salt
• 2/3 cup raw rice
• 3/4 cup olive oil
• 1 teaspoon mint, chopped
• 1 teaspoon fresh dill, chopped
• 1/2 cup parsley, chopped(reserve stalks)
• 3 large bunches scallions including green, chopped
• salt and pepper
• juice of one lemon
• 12 ounce jar grapevine leaves
• parsley stalks
• 1 cup boiing water
• additional lemon juice

Details

Servings 3

Preparation

Step 1

Steam onions over very low heat with 1 teaspoon of salt, stirring occasionally, for 5 to 10 minutes. Remove from the heat. Add rice and 1/2 cup of the olive oil; mix. Add herbs and vegetables; mix. add salt, pepper, and half the lemon juice. Wash grapevine leaves thoroughly to remove all brine. Separate leaves carefully. Remove thick stem portions. Cut large leaves in halves. Place 1 tablespoon filling on underside of leaf. Starting at base, fold over, and fold in sides, rolling tightly toward point.

Interface parsley stalks on bottom of saucpan. Arrange dolmadakia in layers. Add the remaining oil and lemon juice. Weigh down dolmadakia with a heavy plate. Cover saucepan and simmer for 20 minutes over low heat. Add boiling water and simmer for 25 minutes. Serve cold, sprinkled with lemon juice.

Note:
If desired, water may be added with oil to dolmadakia; allow the water to reach just above the level of the plate. Bring dolmadakia to boil quickly, lower flame, and simmer 45 minutes. Add juice of 1/2 lemon when done. Serve cold.