These grape leave flavor bundles can be stuffed with seasoned meat or served with a vegetarian filling. Topped with Avgolemono sauce, this dish is a must at any Greek Festival!
A special thanks to Pam for this recipe!
- 1 jar grape leaves
- 1 lb. ground beef
- 1 lb. sausage
- 1/2 cup chopped onion
- 2 Tbs. chopped garlic
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- Olive Oil
- Juice of 1 - 2 lemons
- 1 cup rice
- 1 quart chicken broth
- salt and pepper
- 3 eggs
- 1/4 cup fresh lemon juice (or more to taste)
- 2 cups chicken broth
For the Dolmadas:
- Drain and rinse grape leaves, trim off the large stem tip.
- Sautee onion, garlic in olive oil until soft. Add dill, mint, rice, lemon juice, salt and pepper and 1/4 cup olive oil, mix well. Add 1/2 cup hot water and rice, cover and simmer for about 5 minutes or until moisture is mostly absorbed. Remove from heat and cool.
- In a large bowl, mix meats, and sauteed mixture (I do this with my hands) until well blended.
- Line bottom of stock pot with grape leaves (usually takes 4-5 leaves depending on size of pot.)
- Open 1 grape leaf, rough side up, stem end near you. Make a "meatball" that will fit in the grape leaf. (Remember the rice will expand). With the point of the leaf facing away from you, place meatball towards the middle of the leaf, yet a little towards the back of the leaf. Start rolling by folding in the sides first then rolling towards the point of the leaf. You want it to be fairly tight. Place in bottom of pot, seam side down. Continue this process until meat and leaves are gone. Add enough chicken broth to cover the layers of dolmades. Place a salad plate on top of layers. Simmer for about 45 minutes or until rice is done.
- Remove dolmadas from pot onto serving bowl or platter. Cover with Avgolemono Sauce.
- Whip eggs until blended. Add lemon juice. Add about 2 TBS of hot chicken broth to egg mixture. Return all of egg mixture to remaining broth, stir until blended. Simmer about 15 minutes or until thickened. Pour over dolmades. Enjoy!