Stuffed Grape leaves (Domathes)

Stuffed grape leaves, you either love them or can't stand them! My oldest brother and I could eat them all day until there are no more left. My other brother won't touch them. The canned ones will do in a pinch as you just pop open the lid. I always have a few cans in the pantry for those quick appetizers to have on hand. Jarred pickled veggies (Greek style, not Italian), Kalamata olives, grape leaves, feta cheese, and flat bread, and you have a ready made, emergency appetizer ready to go....

It was Saturday and I was sitting around not being productive at all. House was clean, and I just felt like cooking. Cooking relaxes me, relieves my stress, and just makes me "feel good"! I'd been eying that jar of grape leaves for some time and decided that now was the time to make them. There are as many variations of stuffed grape leaves as there are people. I also like them stuffed with ground meat and rice for a more substantial appetizer. You can also use the filling to stuff cabbage leaves. It's all good!! I just like the grape leaves as they are memories of my childhood! I've been eating them since I was a child and don't think I'll ever tire of them.

They are really very easy to make. It's the chopping and cooking time that use up time.

Grape leaves............... Lisa Style!!

1 jar grape leaves

5 green onions
1/4 cup olive oil
1 tablespoon chopped fresh mint
1 1/2 tablespoons fresh dill, chopped
1/2 bunch parsley leaves chopped (I think I'll use 1 entire bunch next time)
zest of one lemon
juice of one small lemon
salt and pepper to taste
3/4 cup short grain rice

2 cups water
1 lemon
1/3 cup olive oil (these three ingredients are poured over the grape leaves when cooking)

Cut the tougher part of the onion into pieces and place in a saucepan with 1/4 cup olive oil. Salt and pepper the onions, cover and cook over very low heat for about 10 minutes. You do not want it to get brown, just get tender.

After the onions have become tender, add the rest of the green part of the onion (chopped), parsley, mint, dill, and lemon zest to the mixture.

Add 3/4 cup short grain rice. Some people use long or medium grain rice. I personally used what I had on hand. I add the juice of one small lemon to the mixture.

Put a teaspoon mixture of filling in each grape leaf (towards the stem end), fold in sides, and roll.

Put grape leaves into a large pot, and cover with a heavy plate to keep them in place. I used a heavy lid from a smaller pot that worked nicely.

To the pot, add the juice of one lemon, 1/3 cup olive oil and about 2 cups of water.. enough to cover the plate/lid over the grape leaves. Bring to a boil, reduce to simmer, cover large pot with lid, and simmer for 45 minutes.

Let cool in liquid. I would probably add more parsley and dill just because I like the flavors and want to see more green specks in the roll.

These can be eaten warm, room temperature, or cold. When serving, sprinkle with fresh lemon juice and sea salt. You won't be able to stop eating them!