Dolma (stuffed grape leaves)

Ingredients:

• 1 cup long grain rice
• 1 can (225g) grape leaves or 36 medium fresh leaves
• 1/4 cup plus 1 cup olive oil
• 2 finely chopped onions
• 3 crushed cloves of garlic
• 1/2 cup pine nuts
• 1 teaspoon of salt
• 1/2 cup light raisins
• 1 tbsp chopped mint
• Juice of 2 lemons

Tzatziki sauce:

• 1 medium cucumber, peeled, seeded, halved and finely chopped
• 1 cup natural yogurt
• 1 tbsp. l. olive oil
• 1 teaspoon lemon juice or white wine vinegar
• 1/2 tsp salt
• 1 teaspoon dill or oregano
• 1 crushed clove of garlic
• 1/2 teaspoon Creole spice mix (see recipe below)
• Mix all ingredients in a medium bowl and refrigerate for at least an hour to allow the flavors to meld

Creole Spice Mix:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme
• Mix all ingredients thoroughly. and store in an airtight jar or container

Preparation:

1. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the onion and cook until translucent, about 6 minutes.
   
   Add the garlic and pine nuts and sauté for 2 minutes. Transfer to a large bowl and let cool slightly. Add the rice, salt, raisins, mint, and juice of 1 lemon to the bowl with the onion mixture and mix well.
2. Bring water to a boil in a medium saucepan. Remove the grape leaves from the jar and drop them into the hot water in batches of 4-5. Quickly remove from the water and lay them out on a flat surface lined with paper towels. Trim the stems from each leaf, if necessary. (Fresh grape leaves should also be blanched for 30 seconds.)
3. To assemble the dolma, place 1 grape leaf on a work surface, bottom side up. Place 1-2 teaspoons of rice filling close to the stem. Fold the bottom of the leaf over the filling, fold the sides toward the center, then roll the leaf into a small cylinder, being careful not to roll it too tightly, as the rice will swell during cooking.
4. Place the cabbage rolls in a large roasting pan or wide skillet, seam-side down. Mix the remaining cup of olive oil and the juice of 1 lemon and pour this mixture over the dolma. Cover with a heavy plate or baking dish and add water until it reaches the plate. Bring the water to a boil, reduce the heat to low, and simmer for 1 hour until the rice is tender.
   
   Serve at room temperature with tzatziki dipping sauce.