Dolmathes (Stuffed vine leaves)

                In Greece dinner is usually served very late, between 10 and 11 p.m., but friends and family often gather earlier in the home or taverna, for savory snacks known as Mezethakia. Normally accompanied by fresh, crusty bread, they help to keep hunger at bay until the main meal is served.

                If extra liquid is needed during cooking, add very hot stock in order to avoid lowering the oven temperature and changing the cooking time.

Makes about 48

• 250 gr fresh or preserved vine leaves
• 500 ml beef stock
• 125 gr butter, diced
• 1 lemon, sliced, for garnish

Filling

• 15 ml vegetable oil
• 1 large onion, finely chopped
• 750 gr ground lamb or beef
• 80 ml short grain rice
• 1 tomato, peeled and chopped
• 60 ml chopped parsley
• 10 ml chopped dill or fennel
• Salt and pepper, to taste

1. Place all the filling ingredients in a bowl ; use your hands to mix them together well.
2. If using fresh vine leaves, plunge them into boiling water for a minute to soften them ; if canned leaves are being used, they should be rinsed well.
3. Place a heaping teaspoon of the meat mixture on each leaf and roll up to form a small package.
4. Line the base or a large saucepan with a few of extra vine leaves to prevent the dolmathes from sticking while they are cooking ; place the dolmathes into the saucepan, seam side down, layer upon layer.
5. Add the beef stock and butter, bring to a gentle simmer and cook for about 1 hour ; a little more stock may need to be added if the dolmathes begin to dry out during cooking.
6. Served hot or cold, garnished with the lemon slices.

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