Dolmathakia Stuffed Grape Leaves

Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator

• Ready In: 1 hr 5 mins
• Serves: 60

Ingredients

• 50 -60  grape leaves (fresh or packaged, blanched)
• 1⁄2 cup olive oil
• 4  green onions, finely chopped
• 1  cup long grain rice
• 2  tablespoons lemon juice (fresh squeezed)
• 2  tablespoons dill (finely chopped fresh)
• 2  tablespoons mint (finely chopped fresh)
• 2  tablespoons parsley (finely chopped fresh)
• 1 -2  teaspoon sea salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 cup water
• 1⁄3 cup olive oil
• 3 -4  cups water

Directions

1. the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
2. Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
3. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
4. Allow the filling to sit for 5-10 minutes.
5. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
6. Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.