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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #main-dish #rice #greek #european #dinner-party #stove-top #meat #pasta-rice-and-grains #white-rice #equipment #4-hours-or-less
You'll also love
Qazi Yasir
[email protected]I made these dolmadakia for my family, and they loved them! They said they were the best dolmadakia they had ever had.
Noor Jutt
[email protected]These dolmadakia were a bit too salty for my taste. I think I'll use less salt next time.
Hannah Mclean
[email protected]I'm not a huge fan of dolmadakia, but I thought this recipe was pretty good. The filling was flavorful and the avgolemono sauce was nice and creamy.
QEEN SARA
[email protected]I'm not sure what I did wrong, but my dolmadakia didn't turn out very well. The grape leaves were tough and the filling was bland.
Precious Khanone
[email protected]These dolmadakia are a bit time-consuming to make, but they're definitely worth it. They're so delicious, and they're sure to impress your guests.
Gezahegn Million
[email protected]I've been making dolmadakia for years, and this recipe is the best I've ever tried. The filling is so flavorful, and the avgolemono sauce is perfect.
md uzzal miah
[email protected]These dolmadakia were a big hit at my party! Everyone loved them.
Sandra Littrell
[email protected]I'm so glad I found this recipe! These dolmadakia are delicious, and they're so easy to make.
Hassan King dances
[email protected]I made these dolmadakia for my family, and they loved them! They said they were the best dolmadakia they had ever had.
hasintha thejan
[email protected]These dolmadakia were a bit too salty for my taste. I think I'll use less salt next time.
Aqib1041 Aqib Malik
[email protected]I'm not a huge fan of dolmadakia, but I thought this recipe was pretty good. The filling was flavorful and the avgolemono sauce was nice and creamy.
Kamran Mayo
[email protected]These dolmadakia were good, but not great. I think they would have been better if I had used fresh grape leaves instead of canned.
Esther Mai
[email protected]I'm not sure what I did wrong, but my avgolemono sauce turned out lumpy. I think I'll try a different recipe next time.
Oppo A52
[email protected]I followed the recipe exactly, but my dolmadakia didn't turn out very well. The grape leaves were tough and the filling was bland.
Jesus Ceja
[email protected]These dolmadakia were a bit too sour for my taste. I think I'll use less lemon juice next time.
Adamu Usman
[email protected]I've made dolmadakia many times before, but this recipe is by far the best. The filling is so moist and flavorful, and the avgolemono sauce is to die for.
Olvin Y Wendy Godoy
[email protected]These dolmadakia were a bit time-consuming to make, but they were definitely worth it. They were so delicious, and I'll definitely be making them again.
sudhir Yadav
[email protected]I'm not usually a fan of grape leaves, but I really enjoyed these dolmadakia. The filling was so flavorful, and the avgolemono sauce was the perfect finishing touch.
Usama Saleem
[email protected]I made these dolmadakia for a party, and they were a huge hit! Everyone loved them.
Kimmy Lion
[email protected]These dolmadakia were absolutely delicious! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. The avgolemono sauce was also amazing - it was creamy and tangy, and it really complemented the dolmadakia.