|"Sorry honey, it was either you or chocolate"|
"I get it, sacrifice away, sweetie"
1 lb. fresh grape leaves or 1 jar of prepared grape leaves
2 onions, finely chopped
5 fresh spring onions, finely chopped
1 cup long grain rice
1 1/2 cup olive oil (or veg. oil if you're fasting)
1 endive, chopped
2 small zucchini, grated
1 cup fresh parsley
1/2 cup fresh dill
1/2 cup fresh mint
juice of one lemon
salt and pepper
Mix all ingredients in a mixing bowl, using 3/4 cup of the olive oil and saving the lemon juice to pour over the wrapped dolmades (grape leaves). Mix well and stuff the grapeleaves and seal them by enveloping them and put them in a casserole in centrifugal fashion. Pour the rest of the olive oil and the lemon juice over them and 2 cups of water; place a plate over them and bring to a boil. Cover them and simmer for about 1/2 hour or until the water is absorbed.Remove the casserole from the fire, cover with a towel and let them rest for 10 minutes as the steam is absorbed. Serve them hot or cold. We love them with Greek yogurt and fresh lemon juice. These are great starters and can also be served as a main dish with a lemon cream sauce.