Adel's Dolmas

In late June, there are extra grape leaves. Before they get too old and tough, the biggest can be picked for dolmas.

Adel uses a rice filling. Into a bowl, mix

4 cu raw medium-grain rice "Egyptian rice"

2 cu sauce of cooked pureed tomatoes, garlic, onions "grown in the garden!"

lemon juice

generous amounts of "hot" paprika

1 1/2 cu minced dill, fresh

2 cu chopped parsley

salt and pepper

Wash grape leaves. Blanch grape leaves a couple at a time in simmering water to soften them. (Adel put a shallow amount of water into a stock pot) Arrange on a tray. Most of the leaves we used came from the garden, some came from a winery.

Place a small amount of rice onto a grape leaf and wrap (see video below)

Place gently into a pot in layers.

Too much rice will explode the grape leaves when dolmas are cooked! We used about a tablespoon.

After all dolmas are rolled, place stock pot onto stove, pour chicken stock over it to cover, and simmer for about 30 minutes, until rice is cooked.

It's delicious! Dolmas are made in large batches, but can be frozen.

One fine Summer day, Adel taught a few of us how to make dolmas.