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!
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 pink 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 (about 2 to 2 1/2 tbsp.)
- 4 cups low-sodium chicken broth, hot
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 pink 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 your 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.