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Greek   -   Meatless Dolmades   adapted from Regional Cuisines of Greece

  • 2 1/2 Cups Olive Oil
  • 3 Pounds Onion -- diced
  • 1 Tablespoon Salt
  • 1 Cup Rice
  • 1 Teaspoon Mint
  • 1 Teaspoon Sugar
  • Pepper -- to taste
  • 2 Lemons Lemon Juice
  • 8 Ounces Jar Of Grape Leaves
Directions Heat 1 1/2 cups of oil in a saucepan, add onions and salt. Saute until wilted. Allow onions to cool. Add rice, mint, sugar, pepper, juice of 1 lemon and salt. Mix well. Rinse grape leaves. Add 1 tablespoon or more to the grape leaves. Fold into dolmades. Place in a dutch oven, cover with remaining oil and oil from onion filling. Cover with a heavy plate and add water to the level of the plate. Bring to a boil, lower the flame, and simmer for 1 hour. Sprinkle with juice of the second lemon. Serve.
Serves 4
Time to Make 0:00

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