Stuffed Grape Leaves (Dolmathes)
- 30-40 grape leaves
- 1/2 cup olive oil
- 1 medium onion, minced
- 1/2 cup long grain rice
- 1/4 cup pine nuts
- 3 tbs tomato paste
- juice of 1/2 large lemon
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 3/4 cup boiling water
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.