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TRADITIONAL TURKISH DISH DOLMA..

Background information...

Dolmas (also known as (stuffed grape leaves,) are eaten throughout the world, all with different variations. Some contain meat, some contain dried fruits, some are eaten hot, some are eaten cold. This version is most closely inspired by the vegetarian rice-stuffed grape leaves of Turkey that are typically eaten cold or at room temperature as a meze.Amazing dish for vegetarians to enjoy.

Ingredients

8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
1/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 tablespoon of lemon juice
1 large bowl
Medium size cooking pan

Preparation..
The Dolmas Recipe is not difficult but it does take a little time.
Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste Mix thoroughly, making sure the rice is well-coated with oil

Assembling the dolmas:
To stuff the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.

Cooking instructions:
Place the Dolmas close together and seam side down in a large skillet, in a