| 1 |
If using fresh leaves, wash them thoroughly, place in a saucepan, and cover with water. Add the juice of 1 lemon and a pinch of salt. Bring to a boil, cover the pan, and simmer for 20 minutes. If using canned leaves, wash them and put them in a saucepan with plenty of water. Bring to a boil and simmer for 5 minutes. Allow to cool slightly, drain, and wash again with cold water to remove the excess salt. |
| 2 |
Place oneleaf on a plate, vein side upward, and put 1 teaspoon of filling in the center of the leaf near the stem end. Fold the stem end, and then both sides of the leaf over the filling and roll into a cigar shape. Repeat until all the stuffing is used up; you will have some leaves left over. |
| 3 |
Line the base of a saucepan with the spare leaves, to prevent sticking, and pack stuffed grape leaves in tight layers. Mix the oil with a generous 1/2 cup water, the sugar, and lemon juice, and pour over the stuffed leaves. |
| 4 |
Cover the dolmas with a heatproff plate, to prevent them opening during cooking, and simmer for 1 hour or until tender, adding hot water as it becomes absorbed. Cool in the pan and serve cold with lemon wedges. |
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