Dolmades with avgolemono

Dolmades with avgolemono

By
From
Encyclopedia of Food and Cookery
Makes
70

Dolmades – stuffed vine leaves – are a specialty throughout Greece and Turkey. They may be served hot with a sauce or cold as an appetiser. The stuffing is based on rice and herbs, often with minced lamb, or pine nuts and currants. Dolmades freeze well so it is worth making a good batch at a time.

If making dolmades to serve as an appetiser, use the following recipe but do not make the sauce. Arrange cooked dolmades in an oiled dish, sprinkle with a little olive oil and store, covered, in refrigerator until required. Serve with lemon wedges, and if liked, squares of feta cheese.

Ingredients

Quantity Ingredient
80 fresh vine leaves
or 500g preserved vine leaves
2 onions, finely chopped
190ml olive oil
55g short-grain rice
500g minced lamb
1 tablespoon fresh mint, finely chopped
15g parsley, finely chopped
2 tablespoons currants
salt and freshly ground black pepper
250ml lamb, beef or chicken stock
60ml dry white wine

Sauce

Quantity Ingredient
4 egg yolks
1 lemon, juiced

Method

  1. Rinse fresh or preserved vine leaves and drop into boiling water, a few at a time. Blanch for 3 minutes. Remove to a bowl of cold water, then drain. Cook onions gently in 2 tablespoons oil until soft. Add rice and stir for 2 minutes. Put meat into a bowl, add mint, parsley, currants, onion mixture, salt and pepper and blend well.
  2. Place a vine leaf, shiny side down, on a flat surface and put a heaped teaspoon of stuffing in centre. Fold stem end and sides over, then roll up tightly towards the point. Repeat with remaining stuffing and leaves, reserving about 10 leaves. Line a heavy saucepan with a few reserved leaves and pack rolls in, seam sides down, close together in layers, sprinkling each layer with remaining oil. Pour stock and wine over and cover top of rolls with remaining leaves. Weigh with a heavy plate, cover saucepan tightly and simmer gently for 1 hour.
  3. Remove dolmades to a heated platter and keep warm while making sauce. Add a little water if necessary to liquid in saucepan to make 250 ml and bring to the boil. Beat egg yolks and add lemon juice, then hot liquid, beating constantly. Pour over dolmades and serve immediately.
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