Dolmadakia With Avgolemono Sauce

Recipe by echo echo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
  • Unfold the vine leaves and rinse under cold running water.
  • In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
  • Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
  • Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
  • Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
  • Place a heat-proof plate on top of the grape leaves to weigh them down.
  • Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
  • Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
  • Beat the egg yolks Add the juice of the other lemon to the yolks.
  • Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
  • Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
  • Serve immediately while sauce is warm.
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