DOLMATHES

[Guest guest]

(Greek stuffed vine leaves)

 

1 x 8 oz pack vine leaves

4 oz long grain rice

2 tbsp olive oil

1 bunch spring onions, finely chopped

1 tsp fennel, chopped

1 tsp fresh mint, finely chopped

salt and pepper

 

Drain the vine leaves of the brine from the packet, boil for 5

minutes in unsalted water then rinse in cold water.

Cook the rice in 8floz water until tender.

Saute the onions and fennel in the olive oil for 3-4 minutes,

stirring occasionally.

Add the rice and mint and season with salt and pepper.

When the mixture is cool use l tsp to fill each vine leaf.

Roll it up tightly, turning in the ends to make a parcel.

Place them in a pan and cover with water.

Lay a plate on top of the rolls so that they do not unroll during

cooking.

Simmer for 1 hour and serve hot or cold with yoghurt.