Best 9 Stuffed Grape Leaves Dolma With Egg Lemon Sauce Avgolemono Recipes

DOLMADES WITH AVGOLEMENO SAUCE

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.

STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY

Steps:

• GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
• Remove grape leaves from the jar and open up onto a big plate.
• Remove one leaf (the bigger the better) and place onto a flat surface; with the 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 right side as you roll) toward the top of the leaf.
• Make sure you do not put to much filling in each one.
• Then place them in a Corningware dish or sauce pan as noted below.
• In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
• Place some of the smaller grape leaves in the dish/pan.
• Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
• Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
• Then place the Corningware glass cover upside down and onto the small flat plate.
• Cook, simmer on a low heat for about 1 hour.
• While cooling make the Egg-Lemon Sauce; See directions below.
• Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
• Serve with lemon wedges on the side.
• EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
• Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
• Add salt.
• Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
• Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
• Remove from the heat for about 1 minutes.
• Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
• NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
• Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.

GREEK DOLMADES WITH AVGOLEMONO SAUCE

Steps:

• 1. Soak separated leaves in cold water for 10-15 minutes. Meanwhile in a medium bowl, combine all the ingredients except juice from lemon and chicken broth. Using clean hand, mix until very well-blended; set aside. Drain leaves in a colander.
• 2. Place the rougher side up and stuffing one leaf at a time, scoop about ½ tbsp. lamb mixture, rolling in the palm of the hand. Place it right at the base of the leaf. If there's a stem, tear it off and discard it. Take one side and fold over the mixture and then fold the other loose end over top; repeat on the other side. Roll up firmly (not too tight or not too loose), folding in if necessary, to the end forming a cylinder shape. Repeat until lamb mixture is gone.
• 3. Cover the bottom of a tall pot with broken leaves. Place dolmades starting from the outside and working our way in (don't squeeze, just snuggle). Stack another layer if needed. Drizzle the dolmades with olive (about 1 ½ tbsp.) and with lemon juice. Place a lid and pour hot chicken broth. Turn the heat to medium-high and bring it until it just starts to simmer and bubbles appear on the outside edge. Turn heat down to medium-low, cover and cook for 1 hour.
• 4. After cooking time is over, remove carefully the lid inside the pot and check if dolmades are cooked when a fork inserted slice in easily. If not, cook for another 10 minutes with the lid of the pot on.
• 5. Use 1 cup of chicken broth from the pot and pour in a medium saucepan over medium-low heat to keep it warm. In a medium bowl, whisk eggs. Place a damp towel underneath to keep bowl in place. Pour slowly lemon juice whisking constantly and continue whisking until airy and frothy. Very slowly, add hot broth a little at a time, whisking constantly and vigorously. When broth is almost all use, pour the egg mixture to the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
• 6. Spoon Avgolemono sauce over dolmades and sprinkle parsley over top. Serve immediately. Make 50 dolmades.
• 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=41LAMVyxQDk

"DOLMATHAKIA AVGOLEMONO" MEAT STUFFED GRAPE LEAVE

Steps:

• 1. If using fresh grape leaves, wash and blanch them by dipping in boiling water for 3-5 minutes, depending on thickness of leaves. Remove leaves and place them in a bowl and cover with cold water to cool. Cut off the stems. If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.
• 2. To prepare filling, soak the rice for 10 minutes in hot water and drain. In a bowl, combine ground beef, rice, onions, olive oil, parsley, dill or mint, juice of 1 lemon, 1/2 tsp salt and pepper. Mix well by hand.
• 3. To stuff the leaves , place a teaspoon of stuffing on the non-shiny surface of each grape leaf at the point where the stem was. Fold up the bottom of the leaf over the filling, then each side inward and roll up loosely but firm to give mixture room to expand while cooking. Repeat until all the filling has been used.
• 4. Line the bottom of a heavy-bottomed pot with broken or unused leaves. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll while cooking. Layer them all in the pot (I usually get 2-3 layers). Place several unused leaves on the top. Weigh down the dolmathakia by placing a heavy plate upside down on top of the dolmathakia. Add 2 cups of water to the pot and cover. Bring the water to a gentle boil. Add the remaining lemon juice, remaining salt, pepper and olive oil. Reduce heat to low and simmer for approximately 50-70 minutes. Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time differs on type of pot used and the stovetop element.
• 5. Avgolemono: Traditional Greek Egg-Lemon Sauce This creamy sauce works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend. Ingredients: 2-3 eggs, separated juice of 2-3 lemons broth from the dish being cooked Preparation: With a fork beat eggs both yolks and whites), slowly add the lemon juice. While beating or whisking continuously, slowly add 2-3 ladlesful of broth. Add the avgolemono sauce on the dolmathakia- in the pot and shake the pot in a circular way so the sauce covers all the dolmathakia. Don't stir with fork or spoon cause the dolmathakia will break. Cover with a towel for 10 minutes and then serve.
• 6. Serving: Individual servings of dolmathakia are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Storage: These will keep well in the refrigerator for several days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. These can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat. It is always best to make the Egg Lemon Sauce fresh. Tips: With any leftover filling you can stuff vegetables like tomatoes, peppers, zucchini and eggplant. To make as a main course, use larger grape leaves and increase the amount of filling to 1 Tbsp on each leaf.

DOLMADES: STUFFED GRAPE LEAVES

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

STUFFED GRAPE LEAVES (DOLMA) WITH EGG-LEMON SAUCE (AVGOLEMONO)

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.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE

Steps:

• Mix all the ingredients for the filling.
• Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
• Cut the stems off the grape leaves.
• Place a leaf on the counter, bottom side up, stem end toward you.
• Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
• Do not wrap too tightly as the rice will expand as it cooks.
• Place the rolled leaves on top of the single layer in the bottom of the pot.
• Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
• Place a medium plate over the top of the leaves as a weight.
• Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
• Cover and bring to a light simmer. Cook 1 hour.
• Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
• Serve warm with Egg-Lemon Sauce on top.
• Egg Lemon Sauce.
• Heat chicken stock in a saucepan.
• In a separate pan, melt butter and mix in flour.
• Add butter/flour mixture to stock to thicken.
• Whip eggs, lemon juice and water together in a bowl until frothy.
• Add egg mixture to thickened stock, stirring constantly.
• Warm the mixture, but do not boil, continuing to stir until thick.
• Add salt and pepper to taste.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.