Dolmades With Avgolemeno Sauce

Recipe by WiGal
READY IN: 2hrs 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.).
  • Cover the leaves in boiling water and soak for 20 minutes.
  • Drain the water and rinse leaves few times.
  • Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water.
  • Cover and simmer until rice is HALF cooked, about 8 minutes.
  • Drain off and discard any liquid.
  • Add garlic to rice mixture.
  • Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
  • PREHEAT OVEN to 375 degrees.
  • Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem) end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.).
  • Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT.
  • Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray.
  • Repeat until all of the filling is used up.
  • Put leftover leaves in bottom of baking dish.
  • Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container, and just cover with chicken stock-might be too much stock. WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight.
  • Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done. You do NOT want it to be a rolling boil or they will burst open.
  • Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
  • Slowly pour in the lemon juice while whisking.
  • Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens.
  • Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish.
  • Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.
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