Stuffed Grape Leaves

Dolmades are a traditional Lenten food from Greece—vine leaves stuffed with rice and simmered in a little oil, lemon juice, and water. They have been widely popularized in Charleston, largely through the Greek community’s food fairs and festivals, held several times each year. I make the stuffed leaves as an appetizer before a meal of mutton or lamb, using a rice steamer to cook them. Sometimes I simply fill the grape leaves with rice soaked in leftover gumbo or use shrimp or chicken stock