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.
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
DOLMADES WITH YOGURT-MINT SAUCE
Make and share this Dolmades with Yogurt-Mint Sauce recipe from Food.com.
Provided by Jacques Lorrain
Categories White Rice
Time 3h21m
Yield 30 pieces
Number Of Ingredients 16
Steps:
- FOR GRAPE LEAVES:
- Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes.
- Add rice and cumin and stir 1 minute. Add 2 cups broth and currants.
- Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Transfer to bowl.
- Mix in nuts, parsley and mint. Season with salt and pepper.
- Cool completely.
- (Can be made I day ahead. Cover; chill.)
- Place grape leaves in bowl.
- Cover with cold water and let stand 30 minutes.
- Drain.
- (Cut off stems.
- Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border.
- Fold 2 short sides over rice, then roll up starting at stem end.
- Repeat with remaining leaves and filling.
- Place seam in side down in 2 heavy 12-inch skillets.
- Divide remaining 3 Tbsp oil and 2 cups broth between skillets.
- Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes.
- Uncover and let rolls cool.
- Transfer to platter.
- Cover and chill.
- (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl.
- Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon.
- Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.
DOLMADES
This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.
Provided by DKP3513
Categories Greek
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Drain, rinse and dry grape leaves.
- Place off to the side.
- In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
- Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
- Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
- This is just like making a burrito.
- I use toothpicks to keep the stuffed leaves together.
- Place in at least 1 gal pot.
- Continue until all leaves are filled and snug in pot.
- If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
- Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
- Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
- Remove about 1 quart of broth from pot and let cool down a little.
- You want it hot just not scalding hot.
- In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
- Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
- After all broth is mixed with egg & lemon slowly add to pot on stove.
- Cover the pot and turn flame off.
- Let sit for about 10 minutes then serve.
- I like it tart and rich so I use more eggs and lemon then the recipe calls for.
- You can experiment how many eggs and lemon you want for the egg lemon broth.
- Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
EASY AVGOLEMONO SAUCE
I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.
Provided by Jostlori
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, bring broth to a boil.
- In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
- While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
- Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
- Serve immediately. This sauce doesn't reheat well.
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Category MeatTotal Time 1 hr 10 minsEstimated Reading Time 6 mins
- Put the minced meat, rice, onion, parsley, dill, egg, mint, half the oil and salt and pepper in a bowl and mix well.
- Wash the vine leaves thoroughly and then boil them for 5 minutes. Cool them in cold water and strain them.
- Put a vine leaf on your hand with the smooth side down. For the filling, add about a tablespoon of the mixture near the stem. Don't forget to remove the stem and then fold and roll all the way. The result will be a cigar shaped roll. Squeeze it tightly but carefully so it does not break. Repeat this procedure for each grape leave.
- Place the result of your hard labor in a saucepan starting from the edge moving towards the centre. More layers may be placed on top.
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