EATERY IS OPEN - IT'S ALL GREEK TO ME

Dawn Boyle

DOLMATHES - STUFFED GRAPE LEAVES

1/2 lb ground beef
1/2 lb lean pork
1/2 cup rice
1/2 cup chopped parsley
1/2 cup onion - chopped
4 teaspoons butter
50 grape leaves (stems cut)
3 cups water
salt and pepper to taste

Blanch grape leaves in boiling, salted water for 5 minutes.
Drain and rinse in cold water.
If jarred leaves are used, rinse in lukewarm water, drain.
Melt butter, saute onions.
Add meat, rice and seasoning, mix.
Place a few coarse leaves in bottom of pot.
On a large plate, spread 1 leaf at a time with shiny side underneath.
Take 1 teaspoonful of filling and place in center of 1 leaf.
Fold stem end over filling.
Fold each side of leaf. 1 at a time, overlapping lightly over mixture.
Pull up leaf from stem end toward the tip until you have samml compact roll.

*Do not roll too tightly, as rice will expand. Arrange stuffed leaves side by side with seam side down. Add water. Place a heavy plate on top of stuffed leaves to weigh down during cooking.