Dolmades

Ingredients for 4 servings:

• 12 vine leaves, fresh
• salt water
• 250 g minced beef
• 100 g rice
• 1 small onion(s)
• 1 tbsp parsley
• some salt and pepper
• 50 g butter flakes
• 1 ½ liters of water
• 2 lemons
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

fresh stuffed vine leaves

Blanch the fresh vine leaves in boiling salted water for 2 minutes, place in a sieve and rinse with cold water. Set the vine leaves aside and let them cool. Peel and finely dice the onion, finely chop the parsley and knead in a bowl together with the minced meat and uncooked rice. Season the filling with salt and pepper. Place the vine leaves shiny side down on the work surface and add about 1/2 tbsp of the filling to each one. Fold the sides of the vine leaf over the filling and roll the vine leaf tightly towards the tip. Place all of the stuffed vine leaves in a circle in a saucepan and dot with the butter flakes. Cut both lemons into 12 slices and place on top of the vine leaves, add the water and weigh the vine leaves down with a plate (top side down works best). Cover the pot and bring the water to a boil, then reduce the heat to low and simmer the dolmades for about 60 minutes, until the water is almost gone. Drain the remaining water, let the dolmades cool slightly, and finally brush with a little olive oil.