Dolmades

• grape leaves
• 1 34 cups rice
• 5 12 cups water, divided
• 2 small onions, grated
• 1 lb lean ground beef
• 12 cup dill
• 1 tomatoes or 13 cup tomato sauce
• 1 cup olive oil, divided
• 1 tablespoon parmesan cheese, grated
• 1 12 teaspoons salt, divided
• black pepper
• 1 tablespoon chicken bouillon, heaping
• 2 lemons, divided

1. Filling:.
2. in a frying pan sautee onion until transluscent.
3. add rice and 1 teaspoons salt.
4. stir to coat.
5. add ground beef.
6. when meat is browned add 1 cup water.
7. when water is absorbed, add dill, tomato, 1/2c.
8. olive oil and parmesan.
9. stir to combine.
10. set aside.
11. Juice:.
12. combine 4 1/2 cups water, chicken boullion, 1/2 teaspoons salt, 1/2 cup olive oil and juice of 1/2 lemon.
13. To assemble the dolmades:.
14. on a flat board arrange leaves (stem side up).
15. place 1 teaspoon of filling on each leaf.
16. lightly fold and roll, allowing room for rice to expand.
17. place leftover or broken grape leaves in the bottom of large pot.
18. tightly pack the dolmades into pot, using multiple layers if necessary.
19. when all dolmades are in the pot, pour juice over top.
20. cover with more grape leaves.
21. place upside down plate on top to prevent dolmades from opening.
22. bring to a boil, then simmer until tender (approximate 1 hour).
23. when done, let sit for 10 minutes then genlty remove to platter.
24. combine portion of juice with juice of 1 1/2 lemons.
25. pour over dolmades.

grape leaves, rice, water, onions, lean ground beef, dill, tomatoes, olive oil, parmesan cheese, salt, black pepper, chicken bouillon, lemons

Taken from www.food.com/recipe/dolmades-414352 (may not work)