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    List of Ingredients

    • 3/4 cup short grain rice
    • 1/2 cup pine nuts, toasted
    • 1 onion, minced
    • 1/2 teaspoon chile flakes (or more to taste)
    • 1 cup dill, minced
    • 1/3 cup mint leaves, chopped
    • 2 plum tomatoes, diced small
    • 1 teaspoon dreid oregano
    • 1 1/2 teaspoons salt
    • 1 clove garlic, finely chopped
    • 1 cup olive oil
    • 1 1/2 cups water
    • Juice of 3 lemons
    • 60 grape leaves
    • 6 cloves garlic


    1. Soak rice in boiling water to cover while preparing other ingredients.
    2. Blend rice, pinenuts, onion, garlic, herbs, salt and chile flakes together. Stir in rice. Spread grape leaves out on a clean dish towel shiny side down. Fill with about 1 tablespoon of rice mixture and roll, tucking in sides. Place a layer of leaves in the bottom of cooking pan. Set dolmades, seam side down on top of leaves. Pour over olive oil, lemon juice and water. Tuck slivered garlic between leaves. Cover with another layer of leaves and place a plate on top.
    3. Cover pan with a lid and cook over low heat for about 45 minutes. Cool and refrigerate overnight.

    Final Comments

    If using fresh leaves, blanch them in boiling water for a few minutes to tenderize and make flexible.




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