Dolmadakia a la Xainti

Ingredients for 4 servings:

• 30 vine leaves, freshly harvested (4 leaves to cover the bottom of the pot)
• 200 g rice (approx.)
• 2 medium-sized onions (finely chopped)
• ⅛ liter olive oil
• 375 ml water
• 1 large lemon(s) (juiced)
• ½ bunch parsley (alternatively dried)
• ½ bunch dill, (alternatively dried)
• 1 tbsp mint (freshly chopped), alternatively dried
• 1 pinch(s) of Allspice, ground
• some salt (freshly ground)
• some pepper (freshly ground)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

freshly harvested vine leaves with rice filling

Soak the fresh vine leaves (young, true white or red vine leaves should be harvested by the end of June) for about 3 hours, then blanch them in boiling salted water for about 3 minutes. Then dry the leaves and remove the stems to a maximum of 5 mm. In the meantime, heat half of the olive oil in a small saucepan, add the finely grated onions and sauté until translucent. Now add the rice and roast. Add the water, bring to a boil, and simmer over low heat for a while. Now add all the other spices (except lemon) and simmer for about 10 minutes. In the meantime, place the vine leaves next to each other (smooth side down) and then fill with about 1 teaspoon of the rice mixture. (First fold in the base of the stem, then the sides and roll up). Cover the bottom of the pot with a few vine leaves and stack the rolls next to or on top of each other (leaves facing down). Now place a plate on top (bottom side up) and drizzle with the remaining olive oil and lemon juice. Add enough hot water to cover all the rolls. Cook over low heat for about 1 hour! This goes well with tzatziki, farmer’s salad, and white bread.