250 g fresh vine leaves or a vase with vine leaves in 500 grams of brine.
1/2 fl. olive oil
4 large onions finely chopped
1 fl. chopped shallots
1 fl. fresh onions
1 fl. long grain rice
1 grated clove of garlic
1/4 fl. finely chopped leaves of fresh fennel
1fl. chopped parsley
1/2 cup chopped fresh mint
Salt and freshly ground black pepper
4-5 ph. water
juice of 2 lemons passed through a strainer
strained yogurt for serving
Put a saucepan in the fire and cook the onions and shallots or fresh onions for about 7 minutes until they are softened completely but do not burn, then add the garlic and stir for a minute.
Also put the rice, which we cook by stirring continuously for 2 minutes.
Add the salt, pepper and two cups of water. Close the lid and simmer until the rice is softened, but without boiling normally and drinking the water.
Remove from heat and let cool. Mix the herbs and pepper.
We distinguish the vines that are too small or unsuitable for wrapping. Add 2 tablespoons of oil in a saucepan and spread to the bottom of the leaves that do not make us over the oil.
Take the leaves one by one and put a spoon full of the filling in the middle of each leaf, fold it right and left and roll it gently from top to bottom in the shape of a roller.
Repeat with the remaining vine leaves and place them in the pot with the edge of the leaf down.
Pour the remaining oil, lemon and enough water to cover the daltons by 1-2 cm. Place a plate on top so that the dulce leaves do not dissolve.
Close the lid and cook for low heat for 50-60 minutes or until the leaves soften and regularize the rice.
Serve hot or cold dolmas with accompanying them if you want a little yoghurt on the side or extra lemon.