Dolmades

Ingredients for 4 servings:

• 500 g rice (risotto rice)
• 2 onions
• 1 package of grape leaves (approx. 1 kg)
• salt and pepper
• Thyme
• 1 lemon(s)
• olive oil
• rosemary
• sage
• mint
• dill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

stuffed vine leaves

Soak the vine leaves in lukewarm water for about 1 hour, changing the water several times during the process. Finely dice the onions and sauté in olive oil until translucent, then add the rice and sauté briefly. Cover with water and simmer over low heat, stirring frequently. Season generously with salt, pepper, and herbs as desired. As with risotto, gradually add just enough water to ensure the rice still has a bite but is already sticky (in this case, however, the rice should have considerably more bite than in risotto). Add a little more seasoning if desired; the rice really can handle a lot of seasoning. Allow to cool. Carefully separate the vine leaves and remove the stems, discarding any damaged leaves. To fill, place the leaves upside down on the worktop. Place a teaspoon of rice mixture on each vine leaf at the base of the stem, fold the leaves in on the left and right sides, and roll them up towards the tip. Place the dolmades, seam-down, close together in a wide pot. Pour the lemon juice and a little oil over them. Add enough water to just cover the dolmades. Weigh down the stuffed vine leaves with a plate to prevent them from uncurling, bring to a boil, and simmer over low heat for about 35 minutes, until the liquid is almost completely absorbed. You can, of course, season the rice with other spices to taste. Dried tomatoes, ajvar, or antep ezmesi (Turkish spice paste) are delicious stirred into the rice.