Stuffed Vine Leaves

Dolmssdes are a classic Lenten dish, but are also popular as an entrée at other times. The stuffed vine leaves are eaten warm with lemon and egg sauce or, cooled to room temperature, served without sauce.

Put pickled vine leaves briefly in hot water. Blanch fresh vine leaves in boiling hot water, lift out with a slotted spoon and briefly pass through ice-cold water. Drain all leaves and cool.

Clean and rinse the scallions and chop them very finely. Remove the skin from the onion and chop finely. Heat two tablespoons of oil in a saucepan and briefly sauté all the onions with the long-grain rice. Pour only enough water to just cover the long grain rice, season with salt and simmer on low heat for five minutes. Drain the water and drain the long grain rice in a sieve.

Rinse the dill and fresh mint, pluck the leaves from the coarse stems and chop very finely.

In a baking bowl, mix the long-grain rice with the herbs, ten tablespoons of oil and five tablespoons of juice from one lemon. Season with pepper and salt as needed.

To fill, place the sheets face up on a countertop. Place a tsp of rice mixture on each vine leaf on the stem, wrapping the leaves left and right and not rolling too tightly towards the tip as the long grain rice will still swell when cooked.

Place the dolmssdes, seam side down, very close together in a wide cooking pot se

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