Grape Leaves wrapped with Olive Oil

(Zeytinyagli Yaprak Sarmasi)


	•	Pine nuts 2 tablespoon
	•	Black pepper Ύ teaspoon
	•	Cinnamon Ύ teaspoon
	•	Olive oil Ύ cup
	•	Fresh mint 10-15 leaves
	•	Onion 6 big
	•	Dill 1 small size bunch
	•	Salt 3 teaspoons
	•	Parsley 1 small size bunch
	•	Water 2 2/3 cups
	•	Currants 2 tablespoons
	•	Vine leaves - 150 grams or 6 oz.  of fresh vine leaves Can use canned or jarred
	•	Rice 1 1/3 cup
	•	All spice ½ teaspoon
	•	Sugar 2 teaspoons
	•	Lemon juice 2 tablespoons, Lemon 1 medium size

Servings: 6 

Wash the vine leaves and remove the coarse stems. Put the water anda teaspoon of salt in a
pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer
the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set
Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sautθ for
20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are 
browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, 
sugar and the 1 Ύ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first
medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the
dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and
the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face 
inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then 
wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill 
stems and place the wrapped vine leaves over them. 

Place a heat-proof flat plate over the leave wraps 
(dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the
dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and 
garnish with lemon slices.

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