Dolma (meat-filled)

Recipe by evelynathens
READY IN: 2hrs 30mins




  • 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!