DOLMADAKIA WITH AVGOLEMONO SAUCE
Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.
Provided by echo echo
Categories White Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
- Unfold the vine leaves and rinse under cold running water.
- In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
- Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
- Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
- Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
- Place a heat-proof plate on top of the grape leaves to weigh them down.
- Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
- Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
- Beat the egg yolks Add the juice of the other lemon to the yolks.
- Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
- Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
- Serve immediately while sauce is warm.
Nutrition Facts : Calories 286.1, Fat 15.7, SaturatedFat 5.4, Cholesterol 78.2, Sodium 1940.6, Carbohydrate 27.6, Fiber 2.5, Sugar 2.3, Protein 11.9
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bailey Levine-Ryan
[email protected]Not my favorite
mdalif hossain
[email protected]Yum yum yum!
Vincent Okemwa
[email protected]I'll give it another try
Subashjung Chettri
[email protected]Meh
Niki Cat
[email protected]Will definitely make again!
Super Sport
[email protected]Not bad
Donkey Kong
[email protected]Amazing!
Tesfaye Abreha
[email protected]These dolmades were a bit bland. I think I'll add some more herbs and spices next time.
bridget ssanyu
[email protected]The avgolemono sauce was a bit too thick for my taste, but the dolmades themselves were delicious.
MD Abu Rayhan
[email protected]I love dolmades, but I'm always intimidated by the idea of making them. This recipe made it so easy! The instructions were clear and concise, and the dolmades turned out perfectly.
For Youtube
[email protected]The dolmades were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so flavorful and satisfying.
Prakash Senchuri
[email protected]I'm not usually a big fan of grape leaves, but these dolmades were fantastic. The filling was perfectly seasoned and the avgolemono sauce was divine.
Shirley Bromwell
[email protected]I've been making dolmades for years, but this was the first time I tried them with avgolemono sauce. It was a game-changer! The sauce added a whole new layer of flavor and richness.
Jenala Msyalie
[email protected]Dolmades with avgolemono sauce were a hit at our dinner party! The flavors were amazing and the sauce was so creamy and delicious. Everyone raved about them.