 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Dolmades are made from grape leaves (also known as vine leaves) stuffed with rice, ground pork or beef, fresh herbs and seasonings. Dolmades can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish. Ingredients:
60 fresh or frozen or preserved vine leaves |
1 kilo of ground pork or beef |
6 spoonfuls of rice preferably arborio, carolina or glase |
1 big onion finely chopped |
1/2 bunch of parsley finely chopped |
1/4 cup of extra virgin olive oil |
3 spoonfuls of dried mint |
salt and pepper |
for the avgolemono sauce |
2 eggs |
the juice of two lemons |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Add water just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.
7. We let them cool down for a while and then we prepare the avgolemono sauce.
8. 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.
9. Serve hot after 15 minutes.
|
|