Dolmathes ( Meat Stuffed Grape Leaves)

Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.

• Ready In: 1 hr 15 mins
• Yields: 4 1/2 dozen appetizers

Ingredients

• 1⁄4 cup olive oil
• 1  medium onion, finely chopped
• 1  lb lean ground lamb
• 1⁄2 cup short-grain rice
• 1⁄2 cup fresh dill, chopped or 1  tablespoon dried dill
• 1⁄3 cup pine nuts
• 1⁄4 cup water
• 2  tablespoons tomato paste
•  fresh ground pepper, to taste
• 1 (1 quart) jar grape leaves, in brine, well rinsed and drained, stems cut off
• 3⁄4 cup rich chicken broth
• 3  tablespoons fresh lemon juice
• 1  lemon, thinly sliced (garnish)

Directions

1. Heat oil in large skillet.
2. Add onion and saute until transparent but don't brown.
3. Add meat, stirring to break into pieces.
4. Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
5. Cook over medium heat until water is absorbed, about 10 minutes.
6. Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
7. Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
8. Put a spoonful of meat mixture in the center.
9. Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
10. Arrange tip side down in pan.
11. Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
12. Place plate upside down over top layer and press.
13. Cover and cook over medium heat until rice is tender, about 30 minutes.
14. Sprinkle with lemon juice and cook 5 minutes longer.
15. Let cool to room temperature, or chill thoroughly.
16. Garnish with lemon slices and serve.
17. *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.