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Greek Dolmades
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5 from 3 votes

Greek Dolmades with Avgolemono Sauce

Easy and tasty, these Greek Dolmades are so delicious! With a nice lemon-egg sauce, everyone will enjoy their flavor and simplicity!
Prep Time40 minutes
Cook Time1 hour
Passive time0 minutes
Total Time1 hour 40 minutes
Servings: 50 Dolmades
Author: Francine Lizotte
Course: Appetizers
Cuisine: Greek, Mediterranean
Keyword Dairy Free, Easy Recipe, Gluten Free, Healthy, Lamb, Light Meal, Low Sodium, Tailgating

Ingredients

STUFFING

  • 50 medium grape leaves, such as California or Turkish grape leaves
  • 1 lb. ground lamb
  • 1 1/4 cups white onions, finely chopped
  • 1/4 cup Arborio rice
  • 2 large cloves garlic, pressed
  • 1/4 cup fresh mint, chopped tips & tricks
  • 1/4 cup fresh chopped parsley, plus more for garnish tips & tricks
  • 1 tsp. ground Himalayan sea salt
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 1/4 cup extra virgin olive oil, plus more to drizzle tips & tricks
  • juice of 1 large lemon
  • 4 cups hot chicken broth

AVGOLEMONO SAUCE

  • 1 cup reserved chicken broth Footnote
  • 2 large free-run eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice tips & tricks
  • 1 small pinch ground Himalayan sea salt
  • 1 small pinch white pepper

Directions

DOLMADES

  • Separate leaves and soak them in cold water for 10-15 minutes.
  • Meanwhile in a medium bowl, add lamb, onions, rice, garlic, mint, parsley, salt, pepper, cumin, cinnamon and oil; mix until very well blended.
  • Drain the leaves in a colander.
  • Place the rougher side of the leaf facing up on a plate and if there’s a stem, tear it off and discard it.
  • Stuffing one at a time, scoop about ½ tbsp. lamb mixture, rolling it in the palm of the hand. Place it right at the base of the leaf. Take one side and fold it 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 it in if necessary), to the end forming a cylinder shape. Repeat until the lamb mixture is all gone.
  • Cover the bottom of a tall pot with broken or partial leaves that weren’t used. Place dolmades starting from the outside and working our way in (don’t squeeze, just snuggle). Stack another layer on top if needed. Drizzle the dolmades with olive oil (about 1 ½ tbsp.) and lemon juice.
  • Place a plate or a smaller lid that fits inside the pot, touching the top layer of the dolmades, and pour in hot chicken broth (*see footnote).
  • Turn the heat to medium-high and bring it to where it just starts to simmer and bubbles appear on the outside edge. Turn the heat down to medium-low, cover and cook for 1 hour.
  • After the cooking time is over, carefully remove the lid (or plate) inside the pot. Check if the dolmades are cooked when a fork inserted slides in easily. If not, cook them for another 10 minutes with the lid of the pot on (no inside lid or plate).

SAUCE

  • Use 1 cup of chicken broth from the pot where the dolmades cooked and pour in a medium saucepan over medium-low heat to keep it warm.
  • In a medium bowl, whisk eggs. Slowly pour in lemon juice whisking constantly and continue whisking until airy and frothy.
  • Temper the eggs by adding very slowly the hot broth, a little at a time, whisking constantly and vigorously.
  • When the broth is almost all used up, pour the egg mixture into the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
  • Spoon avgolemono sauce over dolmades and sprinkle parsley on top. Serve immediately.

Notes

Footnote: Reserve 1 cup of broth from the pot where the dolmades were cooked.