Go Back

Dolmathes with Avgolemono

If you want a classic Greek dish, this is the way to go! These Dolmathes are fun to make and delicious!
Prep Time20 minutes
Cook Time25 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Greek
Keyword: Authentic, Dolmathes, Grape Leaves
Servings: 6 people
Author: Dr. Michelle Jorgensen

Ingredients

Dolmathes

  • 60 Grape Leaves, Fresh or Jarred
  • 1 pound Ground Beef uncooked
  • 1/2 Medium Yellow Onion, Finely Chopped
  • 1/2 Cup White Rice such as Jasmin or Basmati uncooked
  • 6 Tbsp Olive Oil
  • 1/4 Cup Chopped Italian Parsley
  • 1/4 Cup Chopped Mint
  • 4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Cups Low-Sodium Chicken Broth

Avgolemono

  • 3 Large Eggs
  • 1/4 Cup Lemmon Juice 2 medium lemons
  • 1 Cup Reserved Cooking Liquid from the Dolmathes

Instructions

Dolmathes

  • If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves). Remove grape leaves from the water and submerge them in the ice water bath. Drain.
  • If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
  • Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
  • Lay out one grape leaf and remove the tough stem. Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
  • Carefully fold the top and sides of the leaf over the filling. Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
  • Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan.
  • Place chicken broth in a small saucepan and bring just to a boil over medium-high heat. Pour broth over dolmathes, along with remaining 2 tablespoons olive oil. Bring to a simmer over medium heat, about 6 minutes. Reduce heat to low and simmer until rice and beef are cooked through, about 20 minutes. Remove dolmathes to a serving platter.
  • Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm. Wipe out the pan used to cook the dolmathes and set aside.

Avgolemono

  • In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes. Add lemon juice in a steady stream and continue beating for 1 minute more.
  • Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
  • Pour sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.
  • Discard any liquid that has accumulated on the platter of dolmathes. Pour sauce over warm dolmathes or serve on the side.

Notes

Original Recipe from: Chowhound.com