Dolmades With Avgolemono Sauce Recipe Recipe For Meatloaf

DOLMADAKIA AVGOLEMONO: GRAPELEAVES IN A LEMONY SAUCE

Steps:

• Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
• Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
• Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
• Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
• ​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
• Repeat with all of the remaining grape leaves until your filling is done.
• Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
• Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
• Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
• Pour the olive oil and lemon juice over the dolmades.
• ​Place the remaining reserved small leaves over the dolmades.
• Pour the water or chicken stock over the dolmades.
• ​Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
• Cover with lid and bring to a boil.
• Reduce to a simmer and cook about 45 minutes or until tender.
• Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there's not enough. Place the broth in a saucepan and bring to a boil.
• Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
• Add some of the hot broth to the eggs and whisk well to temper.
• Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
• Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
• Enjoy!

DOLMADES WITH AVGOLEMENO SAUCE

Steps:

• 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.