Dolmas, sometimes called vine leaves, are a delectable invention of the Mediterranean and Middle east.  You will find them in Greece, Turkey, Albania, Armenia and many other countries.  I learned my recipe from a friend from Turkey.  There are dolmas made with lamb and there vegetarian ones.  The following recipe is the vegetarian, rice version, designed to be served cold as finger food.

 

Makes about 20

 

1 large yellow onion, diced

1 or 2 tablespoons of olive oil

 

1 or 2 tomatoes, (depending on size) diced

¼ cup currants

¼ cup shelled pine nuts

 

About 1 teaspoon of sugar

The juice of 1 lemon

¼ teaspoon ground cardamom

½ teaspoon dry dill weed or 1 tablespoon finely minced fresh

 

1 cup long grained white rice

Cold water

 

Salt and fresh ground black pepper to taste

 

Sauté the onion until pinkish and translucent but not yet beginning to brown.  Add the tomatoes, currants and pine nuts toss about with the onion until all are coated with olive oil.  Add the sugar, lemon, cardamom and dill and stir gently.  Then add the rice and stir gently until the rice is evenly coated with olive oil. 

 

Smooth out the top of the rice mixture and gently pour in enough cold water to stand one thumb’s knuckle above the level of the rice.  Bring to a boil and cook, uncovered until the water is just level with the top of the rice.  Do not let go dry.  Cover with a tight fitting lid, turn off the heat and allow to steam for about half an hour.  Remove the lid, fluff with a fork, return the lid and allow to steam for another five minutes.  Remove the lid, add salt and pepper to taste and adjust other seasonings, (lemon, sugar and dill) to taste.

 

Stuff the grape leaves with about a teaspoon of this rice filling, following the pictures below.  Adjust the amount of filling to fit the size of each grape leaf.  Place the grape leaf on a flat surface with the veins up.

 

                           

                                             

                           

                                            

                            

                                           

 Use any torn grape leaves to line a heavy skillet with a tight fitting lid.  If you don’t have enough grape leaves you may line the skillet with Swiss chard leaves.  Lining the skillet will prevent scorching.

 

When you have rolled the grape leaves, place them in the lined skilled.  Drizzle over about 2 tablespoons of olive oil and add a lemon that has been cut into wedges.  Add just enough cold water to come about half way up the pan and cover with a tight lid.  Bring to a boil, then reduce the heat to a simmer.  Simmer for about half an hour or until all the water has been absorbed.  Allow to cool.  Serve with lemon wedges and plane yogurt for dipping.