| 1 | Sautee the onion with half the oil. |
| 2 | Add the rice and let cook for a few minutes. |
| 3 | Add the dill, the hot water and salt and pepper. |
| 4 | Boil for about 5 minutes. |
| 5 | Let it cool. |
| 6 | Steam the grape leaves and rinse with plenty of water in a collander. |
| 7 | Wrap the rice mixture with the grape leaves. |
| 8 | This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. |
| 9 | It is better if two people work on it simultaneously, talking, joking etc. |
| 10 | You want to make them small in size (about 1-2 inches). |
| 11 | Do not hesitate to cut big leaves in half. |
| 12 | Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. |
| 13 | You want to wrap the rice very tightly. |
| 14 | You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. |
| 15 | You have to do it a couple of times to understand. |
| 16 | If they are not tightly packed they will unroll later. |
| 17 | Also be careful to wrap totally, do not leave any holes. |
| 18 | You arrange the dolmadakia in a casserole, tightly. |
| 19 | Make more than one layers. |
| 20 | Add the lemon juice, the rest of the olive oil and 1 ?cups of hot water. |
| 21 | Cover them with a plate or something to keep them in place. |
| 22 | Let them simmer for 35 minutes. |
| 23 | Serve then cold, with strained yogurt or taramosalata. |
| 24 | Enjoy. |
| 25 | Georgios |
