Dolmathes

(or dolmades as non Greeks would call them)

by Michael of Beechboro

The filling basically comprises of crushed tomatoes, mince, rice, diced onion, salt & pepper, cumin, mint, lemon, grape vine leaves, olive oil, cup water.

In a large fry pan, fry the onion and then the mince until brown. Add the tomatoes, 2 tea spoons of cumin, 1 tea spoon of mint and salt and pepper, mix well. then place 1 and a half cups of rice to the mince and mix through for a couple of minutes, the rice should still be crunchy before you put them in the leaves, very important not to over cook the rice.

Blanch as many vine leaves as you need. Place one leaf flat on an easy rolling surface and place about two heaped teaspoons of the mix into the centre of the leaf and then roll into a parcel. Line the pan with the dolmathes until all leaves are used. Place around 4 or 5 leaves flat and over the top of the ones in the pan. Pour water into pan and 1 cup of Olive oil.

Squeeze one medium sized lemon over the dolmathes as well. Place a bowl upside down over the dolmathes and then put on to a low flame for approx 30 - 45 minutes, depending on how many you make. Serve plain or with plain yoghurt as a condiment or good old Tsatziki...