Stuffed Grape Leaves (Dolmathes)

Ingredients

Dolmathes can be made in two ways, stuffed with meat and served hot or as in the recipe, stuffed with rice and pine nuts and served cold.

• Rinse the grape leaves in warm water and drain in a colander.
• In a medium sauce pan, heat 2 tbs olive oil over moderate heat, add the onions and saute until limp.
• Add the rice and pine nuts and saute, stirring for 3-4 minutes.
• Add the tomato paste, lemon juice, cinnamon, salt and boiling water, and cover and cook over low heat for 15-20 minutes or until the rice is tender and all the liquid has been absorbed.
• Remove from heat and let stand covered for 1 hour.
• Placing a grape leaf right side up in front  of you, place a heaping tsp of filling in a horizontal line along the middle of the leaf.
• Roll and fold, squeezing the rolled grape leaf gently in your hand.
• Continue rolling the grape leaves until all the filling is used.
• Pour 2 more tbs of olive oil in the bottom of a large shallow pot or frying pan.
• Place the stuffed grape leaves close together in one layer in the pot.
• Pour the remaining 1/4 cup oil all over the grape leaves to keep them from moving while they cook.
• Cover the pot and cook over very low heat for 1 hour.
• Let cool remove from the pan and refrigerate.
• Serve with cold yogurt as a sauce.