RECIPE Sarmathakia (Greek Stuffed Grape Leaves)

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Sarmathakia (Greek Stuffed Grape Leaves)

60 grape leaves, canned or freshly picked*

3 bunches green onions, chopped

4 cups water

4 cups rice

1 handful fresh dill

1 handful fresh mint

2 vegetable bouillon cubes

salt & pepper to taste

1 cup olive oil

Juice of 3 lemons

FILLING: Simmer onions in a little of the water until tender. Add remaining

ingredients, except grape leaves. Bring to a boil and simmer until water is

absorbed and rice is half-done. Let mixture cool until easy to handle.

ASSEMBLY: Place a small teaspoon of rice mixture at the base of the underside of

the leaf. Fold bottom up; then sides in; roll tightly. Place in a large, heavy

pot with a cover. Keep stacking snugly.

COOKING: Add 6 cups water, 1 cup olive oil, and lemon juice to taste to the pot.

Bring to a boil and simmer 30 minutes or until done.

SERVE: warm or cold with strained yogurt.

*Leaves from seedless grapes are thinner and better, but any young leaf will do.

Bring leaves to a boil in salted water. Simmer until easy to handle, but not too

soft.