GREEK DOLMADES WITH AVGOLEMONO SAUCE
Super easy and super tasty, these little appetizers are a delicious choice anytime! With a nice lemon-egg sauce, everyone will enjoy their flavor and simplicity!
Provided by Francine Lizotte
Categories Meat Appetizers
Time 1h40m
Number Of Ingredients 21
Steps:
- 1. Soak separated leaves in cold water for 10-15 minutes. Meanwhile in a medium bowl, combine all the ingredients except juice from lemon and chicken broth. Using clean hand, mix until very well-blended; set aside. Drain leaves in a colander.
- 2. Place the rougher side up and stuffing one leaf at a time, scoop about ½ tbsp. lamb mixture, rolling in the palm of the hand. Place it right at the base of the leaf. If there's a stem, tear it off and discard it. Take one side and fold over the mixture and then fold the other loose end over top; repeat on the other side. Roll up firmly (not too tight or not too loose), folding in if necessary, to the end forming a cylinder shape. Repeat until lamb mixture is gone.
- 3. Cover the bottom of a tall pot with broken leaves. Place dolmades starting from the outside and working our way in (don't squeeze, just snuggle). Stack another layer if needed. Drizzle the dolmades with olive (about 1 ½ tbsp.) and with lemon juice. Place a lid and pour hot chicken broth. Turn the heat to medium-high and bring it until it just starts to simmer and bubbles appear on the outside edge. Turn heat down to medium-low, cover and cook for 1 hour.
- 4. After cooking time is over, remove carefully the lid inside the pot and check if dolmades are cooked when a fork inserted slice in easily. If not, cook for another 10 minutes with the lid of the pot on.
- 5. Use 1 cup of chicken broth from the pot and pour in a medium saucepan over medium-low heat to keep it warm. In a medium bowl, whisk eggs. Place a damp towel underneath to keep bowl in place. Pour slowly lemon juice whisking constantly and continue whisking until airy and frothy. Very slowly, add hot broth a little at a time, whisking constantly and vigorously. When broth is almost all use, pour the egg mixture to the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
- 6. Spoon Avgolemono sauce over dolmades and sprinkle parsley over top. Serve immediately. Make 50 dolmades.
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=41LAMVyxQDk
DOLMADAKIA WITH AVGOLEMONO SAUCE
Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.
Provided by echo echo
Categories White Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
- Unfold the vine leaves and rinse under cold running water.
- In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
- Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
- Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
- Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
- Place a heat-proof plate on top of the grape leaves to weigh them down.
- Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
- Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
- Beat the egg yolks Add the juice of the other lemon to the yolks.
- Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
- Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
- Serve immediately while sauce is warm.
Nutrition Facts : Calories 286.1, Fat 15.7, SaturatedFat 5.4, Cholesterol 78.2, Sodium 1940.6, Carbohydrate 27.6, Fiber 2.5, Sugar 2.3, Protein 11.9
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.
DOLMADAKIA (STUFFED GRAPE LEAVES)
I've had them out of a can (yuk!) now want to make them from scratch - someday, LOL. Times are just a guess on this one.
Provided by Julie Bs Hive
Categories Spanish
Time 1h40m
Yield 30 rolls
Number Of Ingredients 11
Steps:
- Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
- Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
- Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.
Nutrition Facts : Calories 111.8, Fat 7.7, SaturatedFat 1.1, Sodium 727.5, Carbohydrate 10.4, Fiber 0.8, Sugar 0.7, Protein 1.7
STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY
One of my all-time favorite Greek Dishes! The Egg-Lemon Sauce and squeezed lemon wedges really makes this dish delicious! If you can't find ground lamb you can just use ground beef. Further, I sometimes use ground turkey! However if you do, you need to make sure this dish is cooked throughly.
Provided by SkipperSy
Categories Lamb/Sheep
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
- Remove grape leaves from the jar and open up onto a big plate.
- Remove one leaf (the bigger the better) and place onto a flat surface; with the 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 right side as you roll) toward the top of the leaf.
- Make sure you do not put to much filling in each one.
- Then place them in a Corningware dish or sauce pan as noted below.
- In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
- Place some of the smaller grape leaves in the dish/pan.
- Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
- Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
- Then place the Corningware glass cover upside down and onto the small flat plate.
- Cook, simmer on a low heat for about 1 hour.
- While cooling make the Egg-Lemon Sauce; See directions below.
- Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
- Serve with lemon wedges on the side.
- EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
- Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
- Add salt.
- Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
- Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
- Remove from the heat for about 1 minutes.
- Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
- NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
- Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.
Nutrition Facts : Calories 176, Fat 10.8, SaturatedFat 4.1, Cholesterol 50.6, Sodium 661.9, Carbohydrate 10.7, Fiber 0.5, Sugar 1.1, Protein 8
DOLMADES WITH AVGOLEMENO SAUCE
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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