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Greek Avgolemono Dolmades (Stuffed Grape Leaves with Lemon Sauce)
Experience the zesty and creamy flavors of Greece with this Avgolemono Dolmades recipe. These stuffed grape leaves are filled with a fragrant mixture of rice, herbs, and sometimes ground meat, then simmered in a luscious lemon-egg sauce (avgolemono). This recipe offers a delightful twist on the traditional dolma, creating a truly unforgettable culinary experience.
Ingredients
- 50-60 leaves (fresh or brined) Grape Leaves
- 250 g Ground Beef or Lamb (optional)
- 1/2 cup Arborio Rice
- 1/2 medium, finely chopped Onion
- 1/4 cup, chopped Fresh Dill
- 1/4 cup, chopped Fresh Mint
- 2 tablespoons Olive Oil
- 1/4 cup + for sauce Lemon Juice
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3-4 cups Chicken Broth
- 2 large Eggs
Preparing the Grape Leaves
If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they become pliable. If using brined grape leaves, rinse them thoroughly under cold water several times to remove excess salt. Carefully trim the stems from each leaf.
Making the Filling
In a bowl, combine the ground beef or lamb (if using), rice, chopped onion, dill, mint, olive oil, lemon juice, salt, and black pepper. Mix well.
Stuffing the Grape Leaves
Lay a grape leaf flat on a work surface with the stem side facing up. Place a small spoonful of the filling (about 1-2 tablespoons) in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a small, compact roll.
Cooking the Dolmades
Line the bottom of a large pot with a layer of extra grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in the pot in layers. Pour chicken broth over the dolmades until they are just covered. Place a heavy plate on top of the dolmades to keep them from unraveling during cooking. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the rice is cooked through and the grape leaves are tender.
Making the Avgolemono Sauce
In a bowl, whisk the eggs until light and frothy. Gradually whisk in the lemon juice until well combined. Slowly ladle a few spoonfuls of the hot broth from the pot of dolmades into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Pour the tempered egg mixture into the pot with the dolmades. Gently swirl the pot to distribute the sauce evenly. Cook over low heat for 5-10 minutes, or until the sauce has thickened slightly. Do not boil.
Serving the Avgolemono Dolmades
Let the dolmades cool slightly in the pot before serving. Serve warm. The avgolemono sauce should be creamy and lemony. Garnish with fresh dill or mint, if desired.
Nutrition Facts Estimated per 100g of product
Calories: 130-180kcal, Protein: 6-8g, Fat: 6-10g, Carbohydrates: 12-16g (Values are approximate and depend on specific ingredients and cooking methods).
Other Considerations for Nutrition
Using less olive oil and chicken broth with lower sodium content can reduce the overall fat and sodium levels. Increasing the proportion of rice to meat (if using) can increase the carbohydrate content.
FAQ
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Can I make this recipe vegetarian?
Yes, simply omit the ground meat from the filling. Add more rice or chopped vegetables, such as zucchini or mushrooms, to compensate. -
What type of rice is best for Dolmades?
Arborio rice, commonly used for risotto, works well because it releases starch during cooking, which helps to thicken the filling. Long-grain rice can also be used, but you may need to adjust the cooking time. -
How do I prevent the avgolemono sauce from curdling?
Tempering the eggs properly is crucial. Slowly whisk in the hot broth, a little at a time, to gradually raise the temperature of the eggs before adding the mixture to the main pot. This prevents the eggs from scrambling.