Dolmadakia

Heat ½ cup of olive oil in a pan and sauté the onions until soft. Add the rice and let it simmer, covered, for 5 minutes. Stir in all the remaining ingredients except the grape leaves.

Simmer for another 5 minutes and then let the mixture cool. Rinse the grape leaves in cold water. If using fresh leaves, blanch them in boiling water for 3 minutes, drain, and rinse with cold water.

Place about 1 teaspoon of the rice mixture in the centre of each leaf (with the smooth side facing down). Fold the sides over the filling and roll up the leaves. Don’t roll them too tightly, as the rice expands while cooking.

Line the bottom of a shallow pot with grape leaves to prevent the dolmadakia from sticking or opening. Cover with a lid and simmer gently for about 1 hour.

Allow them to cool in the pot. Serve as an appetiser with yogurt.