Recipe

Byzantine Dolmathes With Lemon Egg Sauce Recipe


Byzantine Dolmathes With Lemon Egg Sauce Recipe Chefmeow / All my dishes
1 year, 5 months ago
This is wonderful and addicting. Got this recipe from a church friend who had us over for bible study and served this along with many other items, but this was inhaled and recipe highly requested. Enjoy
Prep:10m Cook:30m Servings:6

Chefmeow

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Ingredients
  • 1 jar grape leaves
  • Filling:
  • 2 tablespoon oil
  • 1 pound ground beef or lamb
  • 2 white onions chopped
  • 1 garlic clove pressed
  • 2 cups water
  • 1/2 cup tomato sauce
  • 1 cup rice
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon cinnamon
  • 1/2 cup currants
  • 1/4 cup port wine
  • 1/4 cup pine nuts
  • 2 cups water
  • Juice of 1 lemon
  • Sauce:
  • 3 eggs
  • Juice of 2 strained lemons
  • 1 cup hot broth

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

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Comments

mystic_river1 1 year, 5 months ago said:
Wow something I know I will love!!!! Thank you for post, my friend. JM

mohammed 1 year, 5 months ago said:
It arabic food but diffrent way i'll try it next week and i'll tell but am sure it's dilicious


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