Dolmades are fragrant grape leaves stuffed with rice and aromatic herbs and can also include ground beef, pork or lamb. In this tangy dolmades in avgolemono sauce recipe, I incorporate ground beef into the filling.
These are usually accompanied by an avgolemono or tomato sauce and can be eaten warm or at room temperature. Jarred grape leaves are available in many grocery stores and Greek markets. If using fresh grape leaves, remember to remove the stems and boil them for approximately for 2 to 3 minutes to soften them.
Check out the delicious recipe below.
Tangy Dolmades in Avgolemono Sauce Recipe
- 50 small grape leaves - rinsed and drained
- 1 pound ground beef (minced beef)
- 1 cup white rice - parboiled and washed well
- 1 large yellow onion - pureed
- 4 cloves garlic - pureed or minced
- ½ cup mint - chopped
- ½ cup parsley - chopped
- ½ cup fresh dill - chopped
- 1 pinch salt
- 1 pinch ground black pepper
- ¼ cup olive oil
- 1 litre chicken stock (chicken broth or chicken bouillon)
Avgolemono Sauce Ingredients
- 3 medium egg - at room temperature
- 2 medium lemon - juiced
- Mix the rice, beef, onion, garlic, herbs, salt, and pepper in a large bowl.
- To stuff and roll dolmades, lay grape leaves with the vein side up. Spoon approximately 1 teaspoon of the mixture onto the bottom centre of the leaf. Fold the bottom of the leaf over the filling, then fold each side inward in parallel folds. Then roll up the leaf.
- Assemble the dolmades in tight layers side by side, seam side down in a pot. Pour chicken broth over dolmades as well as olive oil.
- Place a round heatproof plate face down into the pot over the dolmades to keep them submerged in the liquid and keep them from shifting and unrolling. Place lid on the pot and bring to a boil. Lower heat and simmer for 45 minutes.
Avgolemono Sauce Instructions
- Whisk eggs in a medium-size bowl until frothy, and then whisk in the lemon.
- Pour out 1 cup of liquid from the pot and slowly ladle it into the egg-lemon mixture to temper the eggs, whisking vigorously.
- Remove the plate from the pot. Pour sauce into the pot and gently shake the pot to stir. Cook over very low heat to thicken the sauce.