By Despina Xynidis and Katherine Gaetanos
(From Holy Trinity Greek Orthodox Church cookbook, A Taste of St. Augustine, Florida)
1 lb ground chuck
1 C. rice, uncooked
1 stick butter, melted
Juice of one lemon
1 large onion, grated
½ C. parsley, chopped
2 T. fresh dill, chopped
1 14½ oz. can tomatoes, chopped or pureed
Salt and pepper
1 lb. grape leaves
Bring a pot of water to boil and add grape leaves. Allow to boil for 5 minutes. Drain and rinse well with cold water. Separate leaves to keep from sticking together. Trim stems if needed.
In a large bowl, mix beef, ½ stick of butter, rice, juice of ½ lemon, onion, parsley, dill,mint, tomatoes, salt and pepper and mix well.
Place a grape leaf on a plate, shiny side down, add 1 T. filling in center and roll, tucking in the sides to close the ends.
Stack in a 4-quart pot layering dolmathes as you go. When finished, pour half of the lemon juice and half of the melted butter over the top.
Place an inverted stoneware plate over the dolmathes with just enough hot water to barely cover leaves. Cover and cook until rice is done, about 45 minutes.
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