Dolmades Perfected

A delicious Mediterranean dish featuring grape leaves stuffed with seasoned rice and ground meat, perfect for any meal.

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Heat olive oil in a skillet over medium heat. Sauté chopped onions until translucent, then add ground meat and cook until browned. Stir in rice, herbs, salt, and pepper, then remove from heat to cool.
Rinse jarred grape leaves or blanch fresh leaves in boiling water for 3 minutes until pliable.
Lay a grape leaf vein side up, add a tablespoon of filling near the stem end, fold sides over filling, and roll tightly.
Place stuffed dolmades seam side down in a pot. Drizzle with olive oil and lemon juice, cover with leftover leaves, and add tomato sauce and water until covered.
Bring to a boil, then reduce to a simmer. Cook covered for about 1 hour, or until rice is tender.
Let cool slightly before transferring to a platter. Drizzle with extra lemon juice and serve with yogurt.

Avoid overstuffing the leaves and ensure proper seasoning for best results.