STUFFED GRAPE LEAVES (DOLMA) WITH EGG-LEMON SAUCE (AVGOLEMONO)
This is a Greek recipe that I developed from 3 different recipes, and it is DELICIOUS! The recipe serves 4-6 people as a main dish, but you can serve more people as an appetizer. It is also great to bring to a potluck buffet.
Provided by Alan Leonetti
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- DOLMA DIRECTIONS:.
- Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
- Remove grape leaves from jar and open up onto a large plate.
- Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
- Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
- Make sure you do not put too much filling in each one.
- Grease the bottom of a Corningware dish or Saucepot with a little oil or Pam, and then line the bottom with some of the smaller grape leaves that you did not use as rollups.
- Place into the dish/pot the rolled grape leaves close together and arrange in layers.
- Add chicken stock, lemon juice, wine or sherry, and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate or lid on top of the grape leaves.
- Then place Corningware glass cover onto the Corningware pot.
- Simmer on low for about 1 hour.
- After the 1 hour, set aside to cool.
- While cooling, make the egg-lemon sauce.
- After the sauce is made and you have drained the stuffed grape leaves by holding the lid in place and pouring the liquid into the sink, place several stuffed grape leaves on a dish and pour some hot egg-lemon sauce on top and serve.
- EGG-LEMON SAUCE DIRECTIONS:.
- Lightly beat 2 egg yolks with 1/4 cup of water.
- In a measuring cup, place 2 or 3 tablespoons lemon juice and add enough water for a total of 3/4 cup of liquid. Add 1/4 teaspoon salt.
- Heat 2 tablespoons peanut oil in a small pot and then add the cornstarch, stirring. Add a little of the lemon juice and water mixture to prevent it from becoming lumpy.
- Next, add a little more of the lemon juice and water mixture until smooth, and then add the rest of the lemon juice and water mixture and continue stirring until smooth.
- Remove from the heat for about 1 minute.
- Gradually add the beaten egg yolk mixture, stirring with a whisk until smooth. (Keep in mind that heating will cause the eggs to set, which you do NOT want to do.).
- NOTE: If you have any stuffed grape leaves leftover, you can heat them in a frying pan the next day and serve with the egg-lemon sauce. Or microwave the stuffed grape leaves with some egg-lemon sauce on top, prior to heating.
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Lynndsy
[email protected]This dish was a bit bland for my taste. I think I'll add more herbs and spices next time.
Sure Tamang
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The grape leaves are tender and flavorful, and the egg-lemon sauce is divine.
Guru Samejo
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The stuffed grape leaves are delicious and the egg-lemon sauce is amazing!
2w1wd asxzc
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavors.
Ralph Bolton
[email protected]This recipe is a keeper! The stuffed grape leaves were so flavorful and the egg-lemon sauce was the perfect complement.
Andrew Hilton-Pass
[email protected]I'm not a huge fan of grape leaves, but I really enjoyed this recipe. The filling was moist and savory, and the egg-lemon sauce was creamy and tangy.
MAMATA Chy
[email protected]This dish was a wonderful blend of flavors and textures. The grape leaves were tender and the filling was flavorful. The egg-lemon sauce added a nice tang.
Salim Kimbugwe
[email protected]Great recipe! The stuffed grape leaves were delicious and the egg-lemon sauce was creamy and flavorful.
Rainbow Redbull
[email protected]I'll definitely be making this dish again. It was a hit with my family and friends.
Samuel Kowfie
[email protected]I love stuffed grape leaves and this recipe didn't disappoint. The filling was well-seasoned and the grape leaves were tender. The egg-lemon sauce added a nice touch of tanginess.
Nathan Villalobos
[email protected]This recipe was a bit time-consuming to make, but it was worth it! The stuffed grape leaves were so delicious and the egg-lemon sauce was divine.
Tarimmehmood Tarimmehmood
[email protected]The flavors in this dish were amazing! The grape leaves were perfectly tender and the filling was incredibly flavorful. The egg-lemon sauce was the perfect finishing touch.
Ylia El Majidi Idrissi
[email protected]Easy to follow recipe that turned out great! The stuffed grape leaves were a hit at my dinner party. Everyone loved the unique combination of flavors.
Kendyl Higgins
[email protected]Wow! These stuffed grape leaves are absolutely delicious. The grape leaves were tender and the filling was flavorful and moist. The egg-lemon sauce added a wonderful tanginess. A must-try for Mediterranean food lovers!
Sohil Puri
[email protected]I'm not usually a fan of grape leaves, but this recipe changed my mind. The filling was perfectly seasoned and the egg-lemon sauce was so creamy and flavorful. Definitely making this again!
Ethan Jenner
[email protected]These stuffed grape leaves were a delightful journey into Mediterranean flavors! The combination of savory rice, herbs, and tender leaves, all wrapped in a tangy egg-lemon sauce, created a symphony of textures and tastes.