Crete

Dolmades (Vine leaves filled with fragrant rice.)

Serves 4

  • 1 bunch Dill - finely chopped
  • 1/2 lb fresh vine leaves - During the winter months white cabbage leaves are used.
  • 1 lemon squeezed
  • 1 bunch Mint - finely chopped
  • 1 cup olive oil
  • 1 cup rice
  • 1 lb onions - finely chopped

Briefly dip the vine leaves in boiling water then rinse them with cold water and pat dry. Mix the onions with half the olive oil, add the rice, 250ml hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4 to 5 minutes. Wrap one tablespoon of the mixture inside a vine leaf and repeat until completed. Carefully place the dolmades in a pot with some space between them. Cover the dolmades with a plate, add the rest of the oil and the lemon juice with 500ml of water. Simmer on a low heat for 30 minutes, until some water is absorbed and the rice is cooked. Serve cold with slices of lemon.

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