Yalantzi Dolmathes Recipes

Steps:

• In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
• Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
• Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
• Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
• Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
• In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
• Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
• Drop in the grape leaves and immediately turn off the heat.
• Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
• Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
• Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
• Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
• Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
• Uncover and cool to room temperature.
• To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

Steps:

• Combine meat with olive oil, onion, herbs, rice and season generously.
• Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
• Place a grape leaf, shiny side down, on surface in front of you.
• If the stem is quite thick, cut it out with a knife, making a V.
• Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
• Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
• Place neatly in pot and continue making dolma until you've used up all your meat mixture.
• Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
• Weight down with a plate and put lid on pot.
• Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
• Carefully remove dolma, and place in a heatproof platter.
• Make Egg-Lemon Sauce (Avgolemono).
• Beat the eggs with the lemon juice and corn flour.
• Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
• Keep adding hot liquid slowly, whisking, to temper the eggs.
• Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
• Pour sauce over your dolma and enjoy!