Recipe by LJ in San Francisco
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
- 1 (16 ounce) jar grape leaves (I like Orlando brand)
- olive oil or 4 tablespoons butter
- Greek yogurt (Fago brand if available)
- 4 cups chicken broth
- 2 lbs ground beef
- 1 -2 large onion, chopped
- 1 cup white rice
- 2 eggs
- 1 cup dried mint
- 2 tablespoons butter, softened
- 3⁄4 bunch fresh parsley, chopped
- dill, according
- 3 -4 tablespoons lemon juice
- salt, according
- pepper, according
Directions See How It's Made
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.