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home > recipes > meat > greek dolmades avgolemono
from Virginia For five years, I have been trying to get this wonderful recipe out of my Grandmother (Yiayia). This weekend, she gave in and spilled the grape leaves. This recipe contains meat and is from Southern Greece (The Peloponysos). There is also a Greek Dolmades recipe from Asia Minor (Constantinople) which was 80% Greek-populated until 1920 when ethnic cleansing by the Turks began in earnest. The other Greek Dolmades recipe is essentially seasoned rice wrapped with grape leaves and marinated. I can post that one if anyone requests it. Yiayia's Dolmades 1 lb. ground beef 1 large onion, chopped 1/2 c. white rice 1 egg 1/2 c. dry mint 1 T. butter, softened 1/2 bunch fresh parsley dill, if convenient 3-4 T. lemon juice salt pepper water, if needed Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.). Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods). Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee'-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfuls of meat mixture, sealing completely. In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours. Avgolomono 1 egg 3-4 T. lemon juice corn starch Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken. Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades. I apologize for the lack of precise measurements. She doesn't actually use measuring cups or spoons, but the palm of her hand and a coffee cup -- I did the translation.

Greek Dolmades Avgolemono


average rating = 4 stars(4.00001 comment available)
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keyword: greek
keyword: dolmades
keyword: avgolemono
ethnicity: greek
recipes for meat
recipes by adg6m
Email Address:
(posted January 14, 2003)

from
Virginia

For five years, I have been trying to get this wonderful recipe out of my Grandmother (Yiayia). This weekend, she gave in and spilled the
grape leaves.

This recipe contains meat and is from Southern
Greece (The Peloponysos). There is also a Greek Dolmades recipe from Asia Minor (Constantinople) which was 80% Greek-populated until 1920 when ethnic cleansing by the Turks began in earnest. The other Greek Dolmades recipe is essentially seasoned rice wrapped with
grape leaves and marinated. I can post that one if anyone requests it.

Yiayia's Dolmades

1 lb.
ground
beef
1 large
onion, chopped
1/2 c. white
rice
1
egg
1/2 c.
dry mint
1 T.
butter, softened
1/2 bunch fresh
parsley
dill, if convenient
3-4 T.
lemon juice
salt
pepper
water, if needed

Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.).

Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods).

Depending on the size, you will need 20 to 40
grape leaves (Fila - pronounced fee'-lah). Small leaves tend to be more tender.

Boil
grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute.

Fold
grape leaves around small spoonfuls of meat mixture, sealing completely.

In a large
pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.

Avgolomono
1
egg
3-4 T.
lemon juice
corn starch

Separate
egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix.

Add
corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken.

Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining
broth into egg-lemon mixture. Stir well and pour over dolmades.

I apologize for the lack of precise measurements. She doesn't actually use
measuring cups or spoons, but the palm of her hand and a coffee cup -- I did the translation.


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from Toronto, Canada wrote:6  0

Excellent recipe, my (yiayia) would be proud.
4 starsJanuary 13, 2006


 
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