This recipe for dolmades is a new way to enjoy stuffings. This Greek dish uses grape leaves to wrap the meaty filling. This recipe comes with the tangy avgolemono sauce that's perfect with it.
1litrechicken stock (chicken broth or chicken bouillon)
Avgolemono Sauce Ingredients
3mediumegg - at room temperature
2mediumlemon - juiced
Instructions
Dolmades Instructions
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.