From Closet Cooking site with some variations. These can either be a main dish or an appetizer, depending on your appetite and amount you put inside each. Serve with good crusty bread and a Greek salad. I like IngridH's suggestion that you fry up a small portion first to do a test taste for salt and pepper adjustments. You will get somewhere between 32 to 35 of them. Also, think you could sub swiss chard leaves for grape. Recommend making ahead and warming up later or freeze w/o sauce. Could be adapted to crockpot if you want- guessing 2 hours on low with WEIGHTED plate directly on dolmades. You do not want it to boil. Here is a link for rolling with 9 slide shots http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm
Provided by WiGal
Categories One Dish Meal
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.).
- Cover the leaves in boiling water and soak for 20 minutes.
- Drain the water and rinse leaves few times.
- Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water.
- Cover and simmer until rice is HALF cooked, about 8 minutes.
- Drain off and discard any liquid.
- Add garlic to rice mixture.
- Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
- PREHEAT OVEN to 375 degrees.
- Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem) end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.).
- Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT.
- Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray.
- Repeat until all of the filling is used up.
- Put leftover leaves in bottom of baking dish.
- Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container, and just cover with chicken stock-might be too much stock. WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight.
- Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done. You do NOT want it to be a rolling boil or they will burst open.
- Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
- Slowly pour in the lemon juice while whisking.
- Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens.
- Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish.
- Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.
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Shahzar Khan
[email protected]These dolmades were a lot of work to make, but they were so worth it. They were the perfect appetizer for my party.
Dizzy Lizzy
[email protected]I'm not a fan of grape leaves, but I loved the filling in these dolmades. I might try making them with different leaves next time.
Aqib Ch
[email protected]I had a hard time finding grape leaves, but I finally found them at a specialty grocery store. The dolmades were worth the effort though.
Jerry gujjar
[email protected]The dolmades were a bit too oily for my taste.
Arsala Khan
[email protected]I found the dolmades to be a bit bland. I think I would add more herbs and spices next time.
andye mulu
[email protected]The dolmades were good, but the avgolemono sauce was a bit too lemony for my taste.
Umesh Mahato
[email protected]These dolmades were delicious! I will definitely be making them again.
gwzif asmain
[email protected]I love dolmades and this recipe didn't disappoint. The avgolemono sauce was especially good.
Fahmida Shovu
[email protected]This was my first time making dolmades and they turned out great! The instructions were easy to follow and the dish was delicious.
Elias Knippenberg
[email protected]I've made dolmades before, but this recipe was by far the best. The grape leaves were tender and the filling was flavorful. The avgolemono sauce was also delicious.
Abasifreke Ubong
[email protected]These dolmades were a hit at my dinner party! The flavors were so well-balanced and the avgolemono sauce was the perfect finishing touch. I will definitely be making these again.