Well this is a traditional Greek dish, usually made with a ground meat and rice stuffing and having a lemon-egg (Avgolemono) sauce. But during Lent we try to simplify and fast from animal products such as meat, dairy and eggs. On strict fast days, oil and wine are also not allowed. So to make the Dolmadakia or Stuffed Grape Leaves during Lent I use rice with some red pepper and lemon and a little olive oil.
grapeleaves (wash well if from a jar)
If fresh, we gather fresh ones in the summer for church festival, you will need to blanch them for 5 minutes before using, to help make them tender.
1 cup of rice (uncooked)
1 red pepper, diced thinly
salt and pepper
1/4 cup or less of olive oil
Mix rice and pepper and place a spoonful on the center of the grapeleaf. Fold over like wrapping a package. First one side, then the other, roll it closed.
Arrange them in a circular pattern in your pan in a single layer and add enough water to cover them, use 1/2 lemon and squeeze juice overtop,
then cover with a plate to hold them down and prevent them from opening, while they cook.
Cook for 30-40 minutes on medium heat.
Once out, you may pour remainder of lemon mixed with olive oil overtop,
once cooled they can last in the fridge for about week, in an airtight container.
Can be served cold or reheated.
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