Greek Dolmades with Avgolemono Sauce
Servings
19×13 baking pan
Servings
19×13 baking pan
Ingredients
Dolmades
Sauce
Instructions
For the Dolmades
  1. Rinse grape leaves under cold water to remove excess vinegar. Remove thick stem.
  2. In a large bow, mix together ground lamb, rice, mint, salt, pepper, onions and olive oil.
  3. Roll small amount of meat mixture in hands to form a chubby log shaped roll (2″x3/4″).
  4. Place meat in center of grape leaf.
  5. Fold left side over meat, fold right side over left, bottom up and over meat. Roll up to close.
  6. Place lemon slices on bottom of stock pot and place a layer of rolled dolmades snuggly side by side on bottom of pot.
  7. After filling the first layer, start second layer.
  8. Continue placing dolmades in layers in the pot until pot is about 2/3 full.
  9. Place cut lemon slices on top layer of dolmades.
  10. Place a glass plate, flat side down, on top of stacked dolmades to weigh down.
  11. Pour chicken broth over plate until broth is visible around edges of dolmades (near plate).
  12. Cover and bring to simmer, cook on medium/low heat until all meat and rice in thoroughly cooked (about 1 hour) keeping pot covered.
  13. After dolmades are cooked, remove and stack in large baking dish.
  14. Cool broth and remove fat before starting next step (optional, but recommended)
For the Avgolemono Sauce
  1. Pour broth into sauce pan to start avgolemono sauce.
  2. Mix 1 Tbl cornstarch plus enough chicken broth to forma a paste. Mix well with fork.
  3. Add remaining cornstarch and more broth to make more paste. Set aside.
  4. In separate mixing bowl, beat egg yolk, add lemon juice and beat together to blend.
  5. Stir cornstarch mixture and slowly pour into sauce pan while beating on low to mix.
  6. Add egg/lemon mixture to stock in sauce pan and whisk or beat on low to mix.
  7. Add remaining chicken broth and continue beating on low over low flame.
  8. Add bay leaf and thyme and continue to heat on low while stirring continually.
  9. Mixture will thicken as temperature rises.
  10. When sauce is slightly bubbly and thickened, remove bay leaf and serve.
  11. To serve, spoon sauce over dolmades.
  12. Serve with salad and kalamata olives and feta cheese on the side.
Recipe Notes

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.