DolmadesFrom ivy 9 years ago
- 60 fresh or frozen or preserved vine leaves shopping list
- 1 kilo of ground pork or beef shopping list
- 6 spoonfuls of rice preferably Arborio, Carolina or glase shopping list
- 1 big onion finely chopped shopping list
- ½ bunch of parsley finely chopped shopping list
- ¼ cup of extra virgin olive oil shopping list
- 3 spoonfuls of dried mint shopping list
- salt and pepper shopping list
- For the avgolemono sauce shopping list
- 2 eggs shopping list
- the juice of two lemons shopping list
How to make it
- If you are using fresh, frozen or preserved vine leaves wash and then in a sauce pan put plenty of water and boil for 5 minutes. Cool them in cold water and strain them.
- In a bowl put the ground meat, the rice (washed), the onion, parsley, salt and pepper, the mint as well as the oil and mix well.
- Place one of the leaves, vein side facing up, on a plate and put a spoonful of the mixture near the stem. Make sure to remove the stem.
- Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don't fold too tight as the rice will expand during cooking). Repeat with the remaining grape leaves and filling.
- Place in the pan starting from the edge to the centre. Second and third layers may be placed on top then cover with the plate (which must be exactly the size of the pan. This is done so that when the dolmades are boiling will not open).
- Add water just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.
- We let them cool down for a while and then we prepare the avgolemono sauce.
- Beat the eggs with a fork or a hand mixer and add the lemon juice (the quantity of lemon depends on how sour we prefer them to be). We remove the plate and take some broth from the pot with a ladle and slowly start pouring it into the eggs, beating or whisking continuously. Pour the egg mixture in the pan. We hold the pan, toss it around so that the egg mixture goes through the dolmades. Do not use a spoon or anything else to stir just move the pan around.
- Serve hot after 15 minutes.
The Cookivy Whereabouts, Unknown
The Rating13 people
Thank you I have been looking for a recipe since I can't remember - this is one of my all time favorites and will be on the appie plate this holiday season!!!ravenseyes in Belcamp loved it
My mother do those ones all the time and they are really irresistable.In Egypt,we call them (warak enab) - grape leaves rolls..I can notice how close the Greek kitchen is close to the Egyptian one..ahmed1 in Cairo loved it
My family and I love Dolmades. Thank you so very much for posting your recipe and the step-by-step illustrations. Cheers!!!lor in Toronto loved it