Hot Stuffed Vine Leaves (Dolmades) Dolmades: 1 pound jar grape leaves (40 - 50 leaves) 3/4 cup uncooked rice 1/2 pound ground beef or lamb 1 tomato, skinned and chopped 2 Tbsp. tomato paste 1 small onion, chopped 1/2 cup currants 1/4 cup pine nuts, toasted 4 Tbsp. parsley 4 Tbsp. celery leaves 2 1/2 Tbsp. dried crushed mint 1/4 tsp. cinnamon 1/4 tsp. allspice salt & pepper 3 - 4 cloves garlic, peeled

Cooking Liquid: 1/4 tsp. saffron, if available 1 tsp. sugar 3 Tbsp. lemon juice 1/2 cup water

Rinse the grape leaves well in water to remove excess salt. If using fresh leaves, soften in boiling water.

Soak the rice in boiling water for about 10 minutes to partially cook, then rinse under cold water. Mix rice with the ground beef or lamb, tomatoes, tomato paste, onion, currants, pine nuts, parsley, celery leaves, mint, cinnamon, allspice, and salt and pepper.

Place about a teaspoon of the mixture on the stem end of a grape leaf. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.

Pack closely together, seam side down, in a large saucepan lined with leftover leaves. Slip the cloves of garlic between the dolmades. Mix the Cooking Liquid and pour over. Put a plate on top of the dolmades to keep them submersed in the liquid and simmer for 2 hours or until the rice is done. Add more water as the liquid is absorbed.

Serve hot with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side.

Note: you can substitute Swiss chard leaves if you cannot find grape leaves.