![]() Avgolemono: Crack 2 eggs, separating the egg yolks and whites into 2 separete bowls.Add 1/4 cup of the juice from the dolmades (the water) and mix it together. Lemon and corn starch: Mix thejuice of 1 lemon and 1 tablespoon of corn starch in a small bowl.Sauces to serve with dolmadesĭolmades can be served as is or with a sauce. Simmer for 30 minutes or until they are cooked through. Fill with enough water to cover them and then place an inverted plate on top (the plate will hold the dolmades together so that they do not open up while they cook). You can do this in multiple layers if you like. Cooking the dolmadesĪrrange the dolmades into the bottom of a large pot. Fold in the sides of the grape leaf first and then, starting at the bottom of the leaf, begin to roll it up to form the stuffed grape leaf. Scoop about a tablespoon of the rice mixture into the center of the grape leaf. Working with one grape leaf at a time, lay it out on a cutting board with the veins facing up (this will become the inside of the dolmades). Prepare fresh grape leaves by bringing a pot of water to a simmer and gently blanching them for a few seconds. Once the meat is browned, add the fresh herbs, rice, and lemon juice and simmer for 10-15 minutes. Add the garlic and saute for another minute or so.Īdd the ground beef and brown it, breaking up any large pieces as it cooks. Saute until they begin to turn translucent. In a saucepan, heat the olive oil over medium heat and add the onion. Ground beef or lamb (Can omit for vegetarian dolmades).Ingredients in Dolmadesįor ingredient quantities and full instructions, go to the recipe card at the end of the post. So what are we waiting for? Let’s get cooking! Read on for my step by step instructions and tips. If you are a fan of these classic stuffed grape leaves, be sure to also try out their cousin – Greek Stuffed Cabbage Rolls (Lahanodolmades) which are perfect to make during the cold winter months. These dolmades are surprisingly easy to make and worth the effort to make them homemade. If you are using fresh, be sure to pick the leaves in the spring time when they are tender.įresh herbs like mint, basil, parsley and/or dill make these so fresh and delicious, as does a little lemon juice to add some brightness. These juicy, flavourful dolmades can be made with jarred grape leaves or fresh. I personally prefer them with ground beef, the way my mom has always made them.ĭolmades make the perfect appetizer and are a great addition to a mezze spread! We love them so much in our family that we often make a whole meal out of them, cause really, who would say no to a plate full of dolmades? They can be made with or without ground beef (or lamb), depending on whether you want a vegetarian recipe or not. Dolmades or Greek Stuffed Grape Leaves are delicious little bites made from tender grape leaves that have been stuffed with rice and fresh herbs. ![]() If you a lover of Greek cuisine, than you have surely tried dolmades.
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