Dolma (Stuffed Grape Leaves)

Instructions

Blanch the grape leaves in a pot of boiling water with a towel laid over the top, for about 3 to 5 minutes. Cut each onion at the root end, slice it lengthwise about ½ inch thick, and boil for 5 to 10 minutes until soft. Peel the layers apart carefully so they do not tear.

Slice the zucchini and squash lengthwise and hollow them out. Core the cabbage, boil it for 10 minutes, and pull the leaves apart for stuffing. Hollow out the hot peppers, tomatoes and green peppers, keeping their tops.

Mix the meat, rice, tomato paste, tomato purée or fresh tomatoes, jalapeños, garlic, allspice, black pepper and salt in a large bowl. This is the stuffing for everything.

Lay a grape leaf shiny side down and put 1 tablespoon of stuffing at the bottom center, near the stem. Fold the bottom up over the filling, fold in the sides, and roll into a snug cylinder. Fill the other vegetables loosely so the rice has room to swell, and put the tops back on the tomatoes and peppers. Lay the zucchini and squash on their sides, roll the onion layers tightly, and stand the tomatoes upright.

Pack the stuffed vegetables into a pot, alternating grape leaves and vegetables, and finish with a layer of grape leaves. Stir the citric acid into the water and pour it over until the top leaves are just covered. Set a small inverted plate directly on top as a weight.

Cover the pot and cook over high heat for about 10 minutes, until it boils. Lower to medium and simmer for about 40 minutes, until most of the liquid is absorbed and the rice and meat are cooked through. Take it off the heat and let it stand for 10 minutes.

Remove the lid and plate. Set a large platter over the pot and, wearing oven mitts, flip the pot onto the platter on a table. Arrange the dolma as you like and serve.