Equipment:
You'll need a tube pan for this one, about 10 to 12 cup capacity (photo). The bottom can be smooth or, like some tube pans in the market, have some sort of decorative design.
Ingredients:
- About 7 ounces (200 gr) of grape leaves (fresh, jarred, or frozen)
- 1 teaspoon of sea salt
- juice of 1/2 lemon
- 1/2 cup of olive oil
- 1 large onion, finely chopped
- 2 1/4 pounds (1 kg) of ground beef
- 1 bunch of fresh dill, finely chopped
- 1 rounded tablespoon of finely chopped fresh mint
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1/4 cup of dry white wine or Vermouth
- 1 cup of medium grain rice, rinsed and drained
- 1/4 cup of boiling water
- 7 ounces (200 gr) of finely crumbled feta cheese
- 7 ounces (200 gr) of grated kefalograviera cheese
- 5 ounces (140 gr) of grated graviera cheese
- a little olive oil for brushing the pan
Note about the cheeses: Greek feta is readily available. See the links above for substitutes if the other cheeses are hard to find.