Greek Dolmades

Ingredients:

• 20-40 grape leaves, depending on size
• 1 lb ground beef
• 1 large onion, chopped
• 1/2 cup white rice
• 1 egg
• 1/2 cup dry mint
• 1/2 cup pignoli nuts
• 2 tbsp extra-virgin olive oil
• 1/2 bunch fresh parsley, chopped
• Dill, optional
• Nutmeg, optional
• 4 tbsp lemon juice
• Salt
• Pepper

Preparation:

1. Brown ground beef in a saute pan and discard fat. Add onion, 1 tbsp olive oil, pepper, salt, pignoli nuts, mint, parsley, dill, dash of nutmeg. Saute over medium heat for 15 minutes. If mixture becomes dry, add a splash of white wine.
2. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely.
3. In a large pot (preferably one with a large surface area on the bottom), add 1 tbsp olive oil and arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for an hour.
4. Arrange on a large plate, garnish with lemon wheels and serve.