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.
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Maher Qasim
[email protected]This recipe is a labor of love, but it's worth it. The stuffed grape leaves are delicious and the egg-lemon sauce is the perfect finishing touch.
Riches Tari
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the stuffed grape leaves and the egg-lemon sauce.
Carizma Helmick
[email protected]This recipe is a great way to use up leftover rice. The stuffed grape leaves were a hit with my family.
Subhan Mobils
[email protected]I've never had stuffed grape leaves before, but I'm glad I tried this recipe. They were delicious and the egg-lemon sauce was a great addition.
Kaycee Osiecki-Wasielewski
[email protected]I'm a beginner cook and I found this recipe to be easy to follow. The stuffed grape leaves turned out great and the egg-lemon sauce was a nice touch.
Mr Abdul raheem
[email protected]This recipe was a bit time-consuming, but it was worth it. The stuffed grape leaves were delicious and the egg-lemon sauce was the perfect complement.
Dua Malik
[email protected]I made this recipe for my family and they all loved it. The grape leaves were tender and the filling was flavorful. The egg-lemon sauce was also a hit.
Khan afridi
[email protected]This recipe is a keeper! The stuffed grape leaves were a perfect appetizer for my party. They were easy to make and everyone loved them.
kukiriza rebecca
[email protected]I'm not a big fan of grape leaves, but I thought I'd give this recipe a try. I was pleasantly surprised! The grape leaves were soft and the filling was savory and flavorful. The egg-lemon sauce was also very good.
Sidra zia
[email protected]This recipe was easy to follow and the end result was delicious. I especially loved the tangy flavor of the egg-lemon sauce.
Zakir Khan Murdana
[email protected]I've made stuffed grape leaves before, but this recipe is by far the best. The grape leaves were tender and the filling was flavorful and moist. The egg-lemon sauce was the perfect finishing touch.
Jaco van Wyk
[email protected]This stuffed grape leaves recipe was a hit! The flavors were amazing, and the egg-lemon sauce really took it to the next level. I'll definitely be making this again.