Dolmathes

   Makes 70-80

   2 cups or 1 lb. uncooked white rice (medium grain is better than long grain)
   1 large onion, chopped
   1/2 cup chopped fresh dill (1 ounce; DK Market sells bunches cheap)
   1/2 cup chopped fresh mint leaves (dry works fine in winter)
   2 quarts chicken or veggie broth
   1 lb ground lamb (optional)
   1/2 cup roasted walnuts, pistachios or pinenuts, chopped
   1/2 cup dried cherries, cranberries, or raisins
   4 oz. crumbled feta cheese
   3/4 cup lemon juice (juice of 3 large lemons)
   olive oil
   16 oz. jar grape leaves (we've been happy with Orlando brand from California)

   Note: Pull the feta to thaw if frozen.

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   Make the filling:

   Chop the onion, dill and mint

   Saute the onion until soft. Add rice, dill, and mint. Add 4 cups broth (2
   cups per cup of rice), bring to boil, reduce heat to low, and simmer until
   liquid is barely absorbed (per rice package instructions, usually 15 minutes
   for white rice)

   Meanwhile, toast and chop the nuts.

   Thoroughly mix the ground lamb, nuts, dried fruit and feta cheese.

   Remove rice from heat. Stir in:

   half of the lemon juice
   nut/fruit/feta mixture

   Season with salt & pepper and mix thoroughly.

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   Prepare the grape leaves (takes about 30 minutes):
   Rinse well to remove grit, drain them, and lay them out flat
   Trim the stems

   Put any torn or partial leaves in a layer one or two leaves thick on the
   bottom of a heavy-bottomed pan

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   Roll the dolmades (takes about 45 minutes):

   Place one grape leaf shiny side down and put a spoonful of the rice mixture
   at the bottom (stem) end of the leaf. The small cookie scoop works well.

   Fold both sides of the leaf towards the center, roll up from the broad bottom
   to the top, and place into the pot. Repeat with all leaves, leaving no gaps
   (to prevent the dolmas from coming open during cooking).

   Pour remaining lemon juice over the dolmas and drizzle with olive oil.

   Pour 1 quart of chicken broth over the dolmas to cover them, adding a small
   amount of water if needed.

   Put a plate on top of the rolls.

   If there is any leftover rice mixture, sprinkle it between the layers (it will not cook if put it in a small Pyrex bowl on top of the plate).

   Heat the pot until it begins to simmer, then put it on low heat with a
   diffuser and simmer, covered, for  1 hour. Do not allow the pot to boil,
   because this will make the stuffing burst out of the leaves.

   Remove from heat, remove cover, and let cool for 1/2 hour. Transfer to
   serving dish and serve. Discard extra liquid and the leaves lining the pot
   bottom.

   Sauce recipe 1:
   Whisk 1/4 cup lemon juice and 3 egg yolks until combined. While whisking
   quickly, slowly add 1 cup liquid from dolmades to the lemon-egg yolk mixture.
   Whisk egg whites until frothy. Add frothed egg whites and combine. Pour
   mixture over warm dolmades and serve.

   Sauce recipe 2:
   Whisk whole eggs and put lemon juice in jar and add 1-2 tablespoons flour and
   shake well to combine. Add a cup of hot cooking broth slowly to eggs,
   whisking steadily. When done, pour the broth mixture back into the cooking
   liquid and then whisk in the lemon/flour mixture. Bring to simmer and then
   shut off.