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1
Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
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2
Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
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3
Stir in the rice.
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4
Remove the pan from the heat and stir in the dill.
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5
Set aside to cool to room temperature, then refrigerate.
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6
Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
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7
Heat the oven to 350u00b0F.
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8
Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
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9
Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
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10
Repeat with the remaining rice mixture.
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11
Place the rolled grape leaves into a casserole dish.
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12
When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
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13
Cover and bake for 45 minutes.
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14
Let cool to room temperature and refrigerate.
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15
Serve well chilled.
