Greek Dolmades - Stuffed Grape Vine Leaves | Christine Cushing

My mom Georgia and I will show you how to make her traditional Greek dolmades with her very own grape vine leaves she picks from her garden. They are finished in an Avgolemono sauce . You won't believe what she has done with the filling. FULL RECIPE BELOW.

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RECIPE: GREEK DOLMADES - STUFFED GRAPE VINE LEAVES WITH EGG LEMON SAUCE

1 jar grape vine leaves (200 grams)
3 tbsp. olive oil or clarified butter (45 ml)
1 small onion, chopped
1 bunch green onions, chopped
3 tbsp. each chopped fresh mint and dill (45 ml)
1/3 cup long grain white rice, raw (75 ml)
1 pound lean ground beef (450 grams)
1 leek, white only, finely chopped
Salt and freshly cracked black pepper

Egg Lemon Sauce

Juice of 1½ lemons
2-3 eggs
1 cup cooking liquid from dolmades

Soak grape leaves in cold water to remove brine. Drain and set aside. Heat 1 tablespoon olive oil or clarified butter in a medium saucepan. Sauté onions and green onions until translucent. Add fresh herbs and cook slightly. Set aside and cool. Combine beef and rice with remaining ingredients and season to taste.

Fill each grape leaf with about 2 teaspoons of beef mixture. Roll up grape leaf, tucking in the ends. Tightly fit a layer of dolmades in the bottom of a medium saucepan. Layer the rest of the dolmades into the pot. Add just enough water to cover. Add remaining olive oil or clarified butter. Cover dolmades with a heavy plate. Cook over low heat for 45 minutes to one hour. Remove from saucepan. Reserve 1 cup cooking liquid.

Whisk together eggs and lemon juice until well combined. Slowly pour hot cooking liquid into egg mixture while whisking quickly. Pour mixture over warm dolmades and serve. Cover tightly and let stand for 5 minutes off the heat.

Makes about 30 serves 6-8

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