Dolma (meat-filled)
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 6-8
Ingredients
- 1⁄4 cup olive oil
- 1 large onion, minced
- 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs lamb or 1 1⁄2 lbs pork (I use pork)
- 3⁄4 cup short-grain rice
- 3 tablespoons chopped of fresh mint or 3 teaspoons dried mint
- 3 tablespoons chopped fresh dill or 3 teaspoons dried dill
- salt & freshly ground black pepper
- 100 jarred grape leaves, packed in brine, rinsed thoroughly (about)
- 1 1⁄2 lemons, juice of
- boiling water
- 2 beef bouillon cubes
Egg-Lemon Sauce
- 2 eggs
- 1 1⁄2 lemons, juice of
- 2 tablespoons cornflour
Directions
- Combine meat with olive oil, onion, herbs, rice and season generously.
- Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
- Place a grape leaf, shiny side down, on surface in front of you.
- If the stem is quite thick, cut it out with a knife, making a V.
- Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
- Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
- Place neatly in pot and continue making dolma until you've used up all your meat mixture.
- Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
- Weight down with a plate and put lid on pot.
- Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
- Carefully remove dolma, and place in a heatproof platter.
- Make Egg-Lemon Sauce (Avgolemono).
- Beat the eggs with the lemon juice and corn flour.
- Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
- Keep adding hot liquid slowly, whisking, to temper the eggs.
- Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
- Pour sauce over your dolma and enjoy!
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