Dolmas

Ingredients:
8 ounces grape leaves, in brine (about 40-45 leaves)
½ cup olive oil, divided


Filling:
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
¼ cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
½ cup pine nuts, finely chopped
Juice of 1 lemon


Directions: Start by draining the grape leaves and placing 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 ¼ 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 the Dolmas: To fill the grape leaves, spread out one grape
leaf in front of you, vein side up and stem end toward you. Place
about 2 teaspoons of the rice mixture in the center, fold stem end
over the filling, bring the sides of the leaf toward the center and
roll tightly, forming a cylinder. Repeat until all the filling in the
Dolmas recipe is used.



Cooking Instructions: Place the Dolmas close together and seam side
down in a large skillet, in a single layer, if possible. If not,
separate the layers with extra grape leaves. Drizzle the lemon juice
and the remaining olive oil over the Dolmas and add boiling water to
cover. Cover the pan tightly and simmer for 1 hour. Let the parcels
cool in the liquid, then transfer them to a serving platter . Serve at
room temperature. Makes about 40 to 45 appetizers.