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STUFFED VINE LEAVES - Dolmadakia Yialanzi Serves 8-10
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Stuffed Vine leaves are a tradional favourite in most Mediterranean countries

INGREDIENTS

Delectable little mouthfuls of savory rice wrapped in delicious vine leaves

50-60 vine leaves
1 ½ cups of onions, finely chopped
1 cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
Juice of 2 lemons
½ cup of dill, finely chopped
¼ cup of fresh mint, finely chopped
Salt and pepper to taste

PREPARATION
Blanch the vine leaves, drain and allow to cool.

Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes

Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another

Gently place a plate that’s not too heavy on top of the vine leaves so that they don’t break open during cooking

Add the lemon juice and enough water to cover the rolls

Boil gently until the water had been absorbed and rice cooked

Allow to cool and then arrange on a plate and garnished with slices of lemon

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