Dolmas with minced meat by Madame Mimi

This is a new version of dolmas that I sat down and watched being made by Mrs Mimi in Galaxidi. Quantities are her approximation as old cooks don't care to give you exact instructions: put as much olive oil as needed, put some herbs and so on...

Ingredients: 750gr of minced veal meat, 3 tbsp of rice (whichever you have in your kitchen - what did I tell you?? Put the one you use for staffed tomatoes), 2/3 of a cup of olive oil, chopped mint and parsley (a handful!), 2 grated onions, 1 lemon juice, salt and pepper. You will need at least 50 vine leaves (no quantity available if you have a grapevine in your garden!)

For the juice: 2 tbsp of corn starch, 3 tbsp of evaporated milk, 2 cups of broth, 1 lemon juice

So she mixed well the minced meat, the onions, the herbs, the rice, salt and pepper, the lemon juice and a few drops of olive oil. Make small balls which you wrap with vine leaves.

In a big pot spread some vine leaves at the bottom after you have applied a little olive oil. Now, spread the vine dolmas the one next to the other. Try to make only one layer of dolmas (change to a bigger pot if available) and cover with the remaining vine leaves. Cover with a plate upside down. Put the remaining olive oil, the milk and the broth and let your food simmer for 1 hr in law fire. Nearly the end dissolve the corn starch in a little water, add the lemon juice and spread all over your food; Move the pot in your hands so that all juices uniform. Simmer for another 5'.

Enjoy!