Dolmades

These are the real Turkish Dolma - actually called Yalantzi Dolma - or fake Dolma since they have no meat
Usually served cold as an appetizer

1lb onions chopped fine in food processor but not pureed
1C Uncle Bens rice
S&P to taste
1/4 bunch dill chopped
1 heaping dessert spoon dried mint
1/2t sugar
1/2C olive oil
1 lemon - juiced
1 large jar grape leaves

To prepare grape leaves - remove from jar carefully so as not to tear and drop in boiling water for 2 minutes
Set in colander and try to separate
When ready to use, snip off little stem piece and put them in the bottom of pan you will use to cook dolma plus any leaves that are very big or torn
When ready to stuff, place shiny side down and fill dull side with teaspoon of filling and wrap in little cigar

Filling
Dry fry onions in pan until all water has evaporated - add to bowl along with rest of ingredients
When finished stuffing, cover with plate and then cover with boiling water and cook for 45 minutes
Close stove and let sit for a few hours
Plate up and sqeeze lemon over