Beautiful Dolmades!

I have been making the Greek dish Dolmades for a couple of years now and every time I make them I ponder over the 'art' of wrapping the spicy rice and lamb in a vine leaf. There is definitely a knack to it, like wrapping small gifts. I find it extremely relaxing once I get into it and they taste really good too. I use a recipe from a memoir called 'Apricots on the Nile' by Colette Roassant that uses raw rice and I find it works every time. It's one of those creative dishes that is well worth the effort!