Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipes, besides rice, herbs and seasonings, also include minced meat (beef and/or pork).
Domades are a versatile and delicious dish appreciated for their combination of savory filling and tender grape leaves. In addition to grape leaves, other vegetables like cabbage, zucchini, and peppers can also be stuffed with a similar mixture creating a diverse range of flavors and textures.
Dolmades are often served cold or at room temperature, making them a convenient option for picnic, parties and gatherings, its a popular dish during festive occasions as well.
Ingredients
1 Jar Grape Leaves, rinsed and drained
1 lb. ground turkey (or meatloaf mix, ground beef, or ground veal)
1 and 1/2 cups rice, uncooked
1 sweet yellow onion, grated
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
2 tsp. salt 1 tsp. pepper
1 tbsp. olive oil
1/2 lemon
1 quart chicken broth
Avgolemono Sauce
2 lemons, juiced
2 eggs, scrambled
Instruction
Thoroughly rinse and drain the grape leaves and set aside.
Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
In a large bowl, combine all the ingredients, except for the lemon and chicken broth.
Starting with a single grape leaf, place a tablespoon of mixture at the top of a leaf, about an inch toward the center fold over, fold in sides, and roll.
Place seam-side down in the pot.
Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
Squeeze the juice of the half lemon over the dolmades.
Pour the chicken broth over the dolmades until they’re covered.
If there is any filling left over, add to the pan.
Cover the dolmades with a small flat plate to keep them submerged.
Put a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
Prepare the Avgolemono Sauce by beating the two eggs until frothy.
Add the lemon juice and beat some more until combined.
Add juice from the pot of dolmades to egg/lemon mixture and beat until combined.
Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer. Enjoy!
