Dolmas (Dolmathes)

Name: Dolmas (Dolmathes)
Ingredients: 1/4 cup olive oil; 1/4 cup pine nuts, or chopped almonds; 2 large onions, chopped; 4 tsp dill weed; 2 tsp thyme; 3/4 tsp allspice; 1/2 tsp salt; 1/8 tsp cayenne; 1 Tbsp lemon juice; 40 small or 20 large leaves (Swiss chard or grape leaves; 1 Tbsp water

11 ingredients

5 steps

Ingredients

1/4 cup olive oil
1/4 cup pine nuts, or chopped almonds
2 large onions, chopped
4 tsp dill weed
2 tsp thyme
3/4 tsp allspice
1/2 tsp salt
1/8 tsp cayenne
1 Tbsp lemon juice
40 small or 20 large leaves (Swiss chard or grape leaves
1 Tbsp water

Directions

1

Heat oil in wide frying pan over medium heat; add nuts and cook until golden. Remove nuts, set aside. Add onions and cook 'til golden (15-20 minutes). Add parsley and cook for 20 minutes. Remove pan from heat and stir in rice, dill, thyme, salt, allspice, cayenne and lemon juice. Stir gently to blend.
2

If using chard, wash leaves, cut off stems and save for another use. Cut large leaves in half lengthwise, and leave small ones whole. Drop leaves into a pot of boiling water and blanch for one minute. Plunge leaves into bowl of cold water and drain again.
3

Spread leaves, vein side down, on a flat surface. Place 1 scant Tbsp filling near stem end and roll up.
4

Arrange filled leaves seam side down in a greased baking pan. Sprinkle with water. If made ahead, cover and refrigerate. Bake, covered, in a 350 degree oven for about 25 minutes (35 if refrigerated), or until hot.
5

If using grape leaves, drain, rinse with cold water, and drain again. Spread, vein side up, on flat surface. Cut off stems. Place 1 scant Tbsp filling near stem end, fold sides in, then roll up