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Dolmas (Stuffed Grape Leaves) II (M/P, TNT)
Source: "Secrets of the Kitchen," by Nira Rousso
Serves: a lot. She says 8 servings - must be for 8 very hungry wood cutters

400g (about 1 pound) fresh or preserved vine leaves--if the leaves are preserved, wash well with water to remove the salt

3 cups cooked rice OR 3 cups ground beef OR 3 cups ground lamb OR mixture of the above
2 onions chopped
1 red pepper (not the hot stuff) chopped
100g (3 oz.) raisins
Oil for frying
Salt and pepper to taste
1 egg
1/2 cup tomato juice
50g (about 2 oz.) pine nuts (optional)

1 cup water
1 cup tomato juice
1 cup chopped celery stalks
3 tbsp. lemon juice
2 tbsp. sugar
Salt and pepper to taste
2 bay leaves
1 chopped dill (I use a few "shakes" of chopped dry dill)

Fry together onions, pepper and raisins for 5 minutes. Cool.

Mix rest of filling ingredients, and add onion mixture.

Put some of the filling at the base of every leaf, and roll while folding the sides under--the same way that you do with cabbage, but of course smaller...

Put all the stuffed leaves at the bottom of a wide pot. The leaves should be side by side but not on top of each other. You may first put a few unstuffed leaves on the bottom of the pot.

Pour on top all the ingredients of the sauce. Put on top a plate, that is heat resistant--this is so that the leaves keep their shape. Bring to the boil, cover and simmer for 1 hour.

Can be served hot or at room temperature.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A