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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Shakil Rana
[email protected]These dolmades were amazing! I've never had anything like them before. The filling was so flavorful and the sauce was the perfect complement.
Nomi Bhatti
[email protected]I thought the dolmades were just okay. They were a bit bland for my taste and the sauce was a bit too thick.
YBF Landscapingja
[email protected]These dolmades were a great way to try something new. I'm not sure if I would make them again, but I'm glad I tried them.
Rama gad
[email protected]Overall, I thought the dolmades were a good dish. They were flavorful and the sauce was creamy and tangy. However, I think they could have been improved with a few minor changes.
Evelyn Gonzalez
[email protected]I found the dolmades to be a bit too time-consuming to make. I think I would have preferred a simpler recipe.
Ruman Mohammad Arfat
[email protected]The dolmades were a bit too salty for my taste. I think I would have liked them better with less salt.
Shawn Kelly
[email protected]The dolmades were a bit too oily for my liking. I think I would have preferred them if they had been baked instead of fried.
Naser Dautoski
[email protected]These dolmades were a bit bland for my taste. I think I would have liked them better with a more flavorful filling.
Douglas Luong
[email protected]These dolmades were a great way to use up leftover rice. The filling was flavorful and the sauce was creamy and tangy.
Hammad Sindhi
[email protected]These dolmades were so good! The filling was flavorful and the sauce was creamy and tangy. I will definitely be making these again.
Dhanbir Yadav
[email protected]I loved these dolmades! The filling was perfectly seasoned and the sauce was amazing. I served them with a side of tzatziki sauce.
Julianna Lewis
[email protected]These dolmades were delicious! The filling was moist and flavorful, and the sauce was creamy and tangy. I will definitely be making these again.
Tasha Namutebi
[email protected]I made these dolmades for my Greek Orthodox family and they were a huge hit! Everyone loved them. The filling was perfectly seasoned and the sauce was creamy and flavorful.
Lye Julfa
[email protected]These dolmades were a bit more work to make than I expected, but they were worth it. The filling was delicious and the sauce was amazing. I served them with a side of rice and vegetables.
jona backa
[email protected]I'm not usually a fan of dolmades, but these were surprisingly good. The filling was moist and flavorful, and the sauce was light and lemony. I'll definitely be making these again.
Kul bahadur Kul. Magar
[email protected]I've made dolmades before, but this recipe was by far the best. The instructions were easy to follow and the results were amazing. The dolmades were light and fluffy, and the sauce was creamy and tangy.
Douglas Matovu
[email protected]These dolmades were a hit at my dinner party! The filling was flavorful and the avgolemono sauce was the perfect complement. I'll definitely be making these again.