Vegetarian Stuffed Vine Leaves

From the 1997 KLO dinner — Greece

Vegetarian Stuffed Vine Leaves

Dolmathakia Lathera or Sarakostiana

• 8 oz fresh or preserved vine leaves, prepared
• 5 oz Patna or long grain rice
• 12 oz onions, OR 8 oz onions & 1 bunch spring onions
• 3/4 teacup dill, or fennel
• 3 Tbsp chopped fresh mint
• 1/2 teacup chopped parsley
• 1/2 cup good quality olive oil, divided
• salt & ground black pepper
• juice of 1 lemon, divided
• 1 cup hot water
• condiment: plain yogurt

To prepare fresh leaves: Boil water with a little salt. Plunge the leaves into the boiling water; let boil for 1 minute. Remove with a slotted spoon and place in a strainer for a few minute. Transfer to a plate.

To prepare preserved leaves: Plunge the leaves into a bowl of boiling water; let stand 5 minutes. Transfer to a bowl of cold water to rinse, and transfer to a strainer. This is necessary to remove the salt used to preserve.

Mince the onion – do NOT puree. In a large bowl mix rice, onion, herbs, half the olive oil, salt, pepper, and half the lemon juice. Line the bottom of a wide saucepan with extra vine leaves.

Stuff the leaves: Lay a leaf down with the stem closest. If there is any stem nip it off. Place a teaspoon of filling just above the stem area. Fold the stem edge of the leaf over the filling, and the fold the sides in. Roll into a sausage shape. Repeat until filling is used.

Arrange the stuffed leaves in circles in the saucepan, packing them tightly. Pour the remaining olive oil and lemon juice over the top. Place a small inverted plate on top of the leaves to keep them in place, and pour the hot water over. Remove the plate. Cover and simmer over very low heat for 50 minutes, or until tender. Serve hot or cold with yogurt.