When the kids were younger, we wanted to introduce them to recipes from around the globe. Allan had a friend from work who shared her recipe that she said was handed down for a few generations. Janet mentioned her family made these for Christmas Eve every year.
We have tried these once or twice and they were good. Last year we could not find jarred grape leaves at any store (this year we ordered early online). We also bought the ground lamb when we found it at the store and froze it so we knew we had it. Finding those ingredients was the hardest part of the recipe!
The recipe we were given uses lamb, but many online recipes use beef. So feel free to use either.
When we made these in 2012, Megan they they were wonderful! The rest of us enjoyed them also, but debated if they were too lemony or not.
- 8-16 oz jar grape leaves stems trimmed
- 2 pounds ground lamb
- 1 2/3 c long grain white rice uncooked
- 3 scant Tbl dried mint leaves
- 1.5 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 bunch green onions chopped
- 2 Tbl olive oil
- 1 large lemon sliced
- 3 3/4 c chicken broth
- Dolmade sauce (after dolmades are cooked)
- 2 lemons juiced
- 1 bay leaf
- 1 tsp thyme flakes
- 1 1/3 Tbl cornstarch
- 1 egg yolk
- Rinse grape leaves under cold water to remove excess vinegar. Remove thick stem.
- In a large bow, mix together ground lamb, rice, mint, salt, pepper, onions and olive oil.
- Roll small amount of meat mixture in hands to form a chubby log shaped roll (2"x3/4").
- Place meat in center of grape leaf.
- Fold left side over meat, fold right side over left, bottom up and over meat. Roll up to close.
- Place lemon slices on bottom of stock pot and place a layer of rolled dolmades snuggly side by side on bottom of pot.
- After filling the first layer, start second layer.
- Continue placing dolmades in layers in the pot until pot is about 2/3 full.
- Place cut lemon slices on top layer of dolmades.
- Place a glass plate, flat side down, on top of stacked dolmades to weigh down.
- Pour chicken broth over plate until broth is visible around edges of dolmades (near plate).
- Cover and bring to simmer, cook on medium/low heat until all meat and rice in thoroughly cooked (about 1 hour) keeping pot covered.
- After dolmades are cooked, remove and stack in large baking dish.
- Cool broth and remove fat before starting next step (optional, but recommended)
- Pour broth into sauce pan to start avgolemono sauce.
- Mix 1 Tbl cornstarch plus enough chicken broth to forma a paste. Mix well with fork.
- Add remaining cornstarch and more broth to make more paste. Set aside.
- In separate mixing bowl, beat egg yolk, add lemon juice and beat together to blend.
- Stir cornstarch mixture and slowly pour into sauce pan while beating on low to mix.
- Add egg/lemon mixture to stock in sauce pan and whisk or beat on low to mix.
- Add remaining chicken broth and continue beating on low over low flame.
- Add bay leaf and thyme and continue to heat on low while stirring continually.
- Mixture will thicken as temperature rises.
- When sauce is slightly bubbly and thickened, remove bay leaf and serve.
- To serve, spoon sauce over dolmades.
- Serve with salad and kalamata olives and feta cheese on the side.
These can be frozen, though I have not tried yet. Not sure best method but have read to freeze uncooked and also to cook first.
Either way, be sure dolmades are cooled completely and then store in freezer. Be sure to cook/reheat thoroughly before eating.