Stuffed grape leaf snacks with lemon sauce

What a delightful and refreshing snack! Stuffed grape leaves with lemon sauce are a popular appetizer or snack in many Middle Eastern and Mediterranean cuisines. Here's a simple recipe to make them:

Stuffed Grape Leaves (Dolmas)

Ingredients:

• 20-24 grape leaves (fresh or jarred)
• 1 cup cooked rice
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 1/4 cup chopped scallions (green onions)
• 1/4 cup crumbled feta cheese (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. If using fresh grape leaves, blanch them in boiling water for 30 seconds to remove bitterness. Then, refresh them in an ice bath.
2. In a large bowl, combine cooked rice, parsley, dill, scallions, feta cheese (if using), salt, and pepper. Mix well.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with the remaining grape leaves and filling.
5. In a large saucepan, heat the olive oil over medium heat. Add the stuffed grape leaves, seam-side down, in a single layer.
6. Cook the dolmas for 20-25 minutes, or until they're tender and the grape leaves are slightly caramelized. Serve warm or at room temperature.

Lemon Sauce

Ingredients:

• 1/2 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together lemon juice, olive oil, garlic, and parsley.
2. Season the sauce with salt and pepper to taste.
3. Serve the lemon sauce chilled or at room temperature alongside the stuffed grape leaves.

Assembly and Serving

1. To serve, place a few dolmas on a plate or platter. Drizzle the lemon sauce over the top.
2. Garnish with additional parsley or lemon wedges, if desired.
3. Enjoy your delicious and refreshing stuffed grape leaves with lemon sauce!

Note: You can also make these dolmas ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. Simply reheat them in the saucepan with a little water before serving.