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1
Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl.
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2
Season with salt, pepper, and the cumin.
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3
Cover and let rest for 2 hours, then mix in the dill and mint.
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4
While the wheat mixture is resting, drain the grape leaves and rinse well in a colander.
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5
Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes.
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6
Drain and immediately rinse under cold running water.
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7
Trim the tough stems off the leaves and set aside the ones that are either very small or torn.
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8
Place a heaping teaspoon of filling in the bottom center of each leaf on the table.
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9
Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go.
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10
Place the grape leaves seam side down in the pot, snugly next to each other, in layers.
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11
Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes.
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12
Cut a piece of parchment to the circumference of the pot and fit it over the leaves.
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13
Cover with a plate to keep the grape leaves in place and place the lid on the pot.
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14
Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes.
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15
Remove from the heat and serve.
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16
Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen.
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17
Have ready a hand grater, preferably one with coarse teeth.
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18
Make sure the tomatoes are washed and dried.
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19
Hold the grater over a plate or shallow bowl.
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20
Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato's skin, flat and wide open.
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21
What you are left with are the pulp, the seeds, and the juice.
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22
As for the seeds, most traditional cooks aren't bothered by them.
