About the Author (recipes)

Dolmades (recipe from my mother)


50 grape leaves (one jar)               1/2 tsp. pepper
1 cup olive oil and salad oil, mixed   1/2 tsp. cinnamon
3 1/2 cups onions (finely chopped)      1/2 tsp. allspice
(yes, 3.5 cups!)
1 1/2 cups rice                         1/2 cup water
1 cup chopped dill                      3 Tbsp.lemon juice
 (or 1/2 cup parsley, 1/2 cup dill)     2 cups water

Put the grape leaves in a collander, wash with cold water, and drain.
Cover the rice with cold water and soak for 5 minutes.  Put half the oil
in a skillet and heat it.  Add chopped onions and rice and saute on
medium for about 15 minutes or until the onions and the rice are lightly
golden.  Add chopped parsley, dill, and seasonings.  Saute for another 5
minutes.  Add the rest of the oil and 1/2 cup of water.  Cover and let
simmer for about 25 minutes or until the rice is tender.  Let cool.  Take
a grape leaf and put the vein side up on a cutting board.  Nip off the
little stem, if necessary.  Put a Tablespoon of rice mixture on the grape
leaf.  Fold the stem end over the rice, then the two sides toward the
center and roll up.  The amount of the filling will vary with the size 
of the leaves.  Put the rolled leaves into a pot which has been lined with
several of the unstuffed leaves. (every bottle has a few ripped, unusable 
leaves in it - i use those to line the pot.)  Pour 2 cups of water and 
lemon juice over them.  (I usually add a bit more lemon juice.)  
Put a small plate over the leaves to weight them down.  
Cover and let cook for about 1 hour or until tender.  Remove pot
and let cool.  Arrange the stuffed leaves on a plate and refrigerate
until ready to serve.  Serve with lemon wedges (optional.)  I think 
they are best if they are made a day in advance, and are allowed to 
age in the refrigerator.

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