For 50 leaves I used two cups of rice (too much) and twice that amount of water,
as always no salt because the leaves even after rinsing are very salty. I added
a few pine nuts left over after the hummus, plus garlic, parsley, and green onion.
After wrapping the cooked rice, I squished the stuffed leaves tightly in two
layers in a big copper pan and filled it with water half way. When the water was
almost gone I chilled the dolmas before adding the juice of at least two lemons
plus less oil than any recipe calls for . A few slices of lemon on top looks pretty.

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