Finely chop onions and tomatoes, put them in a bowl and add rice, sugar, minced meat, half the olive oil, salt and pepper. Mix well all ingredients and leave the mixture in the fridge for approximately 1 hour.
Thoroughly wash the vine leaves and put them in boiling water for 1-2 minutes.
Spread vine leaves on a big surface and remove their stem. Cut in two or three pieces (according to their size) and start filling them as follows:
Take a small quantity (with a spoon) from the mixture, place on the edge of the vine leaf and turn the leaf on the side, rolling it to make a tight funnel.
In a shallow and wide pot, spread all dolmadakia. You can spread some torn or pierced vine leaves at the pot’s bottom, or potato slices, so that they won’t stick. Place all dolmadakia in the pot roundwise.
Add the rest of olive oil and lukewarm water. Cover them with a heavy plate to protect them from tearing while boiling and let them cook in medium heat for 25-30 minutes.
Add lemon juice and keep cooking for another 20 minutes.
Drain the remaining water and carefully carry the dolmadakia to a large plate.
½ kilo vine leaves1 tsp Horio Cow Butter (optionally)1 medium potato (optionally)1 large lemon (its juice)
For the filling
1 kilo minced meat (½ veal – ½ beef)3-4 large grated onions½ kilo tomatoes (seeds and peel removed)1 cup Horio Sustainable olive oil (or Horio Soft unsalted with Cow Butter)1 1/2 cup Carolina rice1 tsp sugarSalt, pepper
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