Stuffed vine leaves

Ingredients for 10 servings:

• 50 vine leaves
• 1 cup(s) oil
• ½ cup(s) onion(s), finely chopped
• 1 cup(s) shallot(s), finely chopped
• ½ cup(s) dill, finely chopped
• 1 cup(s) rice (short grain rice)
• 2 lemons
• salt and pepper

Instructions

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

Dolmadakia Jalantzi

Blanch the vine leaves in hot water, drain, and let cool. Squeeze the lemons. Mix the rice, oil, onions, shallots, and dill well, season with salt and pepper, scatter them in small portions over the vine leaves (leave a few aside), and roll the leaves into parcels. Spread the remaining vine leaves on the bottom of a pot and arrange the rolled vine leaves on top in a circle. Place a heavy plate on top to prevent the vine leaves from opening during cooking. Add the lemon juice and enough water to just cover. Simmer over low heat until the water is absorbed (about 30 minutes). Then check that the rice is tender and add more water if necessary, then simmer a little longer.