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Byzantine Dolmathes With Lemon Egg Sauce Recipe

Ingredients

How to make it

  • Rinse off brine on grape leaves by floating leaves in a basin of cold water then drain well.
  • Spread 5 or 6 leaves out at a time on a flat surface stem side up.
  • Snip off stem with kitchen shears.
  • Heat oil in large frying pan.
  • Fry meat, onions and garlic on medium heat for 5 minutes mixing as it cooks.
  • Add water and remaining ingredients then bring to a boil and cover.
  • Reduce heat to simmer and cook 10 minutes until water is absorbed.
  • Set aside until cool enough to handle then put 1 teaspoon filling near stem.
  • Bring left side of leaf towards center then bring right side towards center.
  • Pick up stem end of leaf tucking in filling then roll away from you.
  • Line bottom of a large skillet with 4 leaves.
  • Place each roll so that the tucked under end is on the bottom.
  • Arrange each roll snugly one next to the other until all leaves except 3 and filling are gone.
  • Place these leaves flat on top of rolls then place a flat dish on top of rolls to prevent unraveling.
  • Add water and lemon juice then bring to a boil and cover.
  • Reduce heat to simmer and cook 45 minutes.
  • When done remove pot from fire.
  • Make sauce and add to broth immediately.
  • To make sauce beat eggs until thick and light yellow at least 5 minutes with an electric beater.
  • Add juice slowly beating all the while.
  • Mix 1 cup hot broth into beaten eggs stirring quickly with spoon so heat will not curdle eggs.
  • Cook over very low heat until thickened.

Reviews & Comments 2

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  • mohammed 15 years ago
    it arabic food but diffrent way i'll try it next week and i'll tell but am sure it's dilicious
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    wow something I know I will love!!!! Thank you for post, my friend. JM
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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