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3 large onions, finely chopped
1 cup raw rice
1 cup water
1 tablespoon garlic
1/4 cup finely chopped dill weed
1/4 cup finely chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
12-oz. jar grape leaves
1/4 cup olive oil
6-oz. can tomato paste
2 1/2 cups water
juice of 2 lemons
1 tablespoon vinegar

Combine onions, rice, water, garlic, dill, parsley, salt and pepper. Blend thoroughly and set aside.

Heat olive oil and tomato paste in a heavy pot; stir and cook for 2 minutes. Add water, lemon juice and vinegar and cook together for 3 minutes. Pout mixture into bowl.

Rinse grape leaves in cold water; drain. Spread leaves on paper towels. Remove stems and open flat, rib side up. Place a heaping teaspoon of rice mixture near the stem end and fold the stem end over the rice. Then fold the two sides over, and tightly fold or roll toward the pointed tip of the leaf, sealing it in as if in an envelope.

Pour a little of the tomato sauce mixture into the pot. Arrange a layer of stuffed grape leaves close together in the pot, fold side down. Add some sauce, then another layer of grape leaves. Continue this process with remaining grape leaves. Pour remaining sauce over all. Lay a large dinner plate on top of this, to keep the grape leaves from spreading. Then cover and simmer for about 1 hour or until the rice is tender.

Makes 2-3 dozen.