Welcome Back to Episode 48 of All Things Greek! Today we are making Dolmades (also known as dolmathes). They are a delicious Greek dish made from grape leaves, stuffed with a delicious meat and rice mixture that is filled with dill, onions and olive oil. Once rolled up, they are boiled until tender, and are honestly just such a treat. Serve them with the most delicious lemon sauce and knock the socks off of your guests.
Speaking of the sauce, this is not the sauce I grew up eating these with but like I said in Episode 43 I have recently fallen in love with my aunty’s method of making this sauce without destroying your arms. The ingredients are still the same (apart from the corn starch) but the method is different. If you’re looking for my family's Avgolemono Sauce, head to Episode 32 and 26 of All Things Greek. It’s also on FOODBYMARIA.COM under Chicken Lemon Rice Soup and Greek Meatball Soup posts.
NOTE: You can pour the sauce differently over the dolmades or onto them individually. Whatever you prefer. I am a SAUCE girly, so when I say I want these bathing in sauce I mean it. Making the sauce and pouring it over each serving satisfies my needs but if you are different simply pour over the whole pot.
Here if everything you need to become an authentic blue-zone Greek Yiayia:
Ingredients:
900 g (or 2lb) lean ground beef
1 cup short grain rice
1 yellow onion, diced
2 1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/4 cup fresh minced dill
1 16oz jar of grape leaves in brine, about 60-70 grape leaves (I used Orlando brand)
fresh dill, pepper and lemon wedges for serving
Lemon sauce:
juice from 2 lemons
1 tbsp cornstarch
2 eggs
1 1/2 cups water or chicken broth
salt to taste
Instructions:
1. Gently remove the grape leaves from the jar; start by grabbing from the center of the jar and gently pulling the grape leaves up and out. Flatten the roll of leaves out so you can easily grab them to fill them. Set aside in a bowl or plate.
2. Prepare the large pot: Set aside 8 grape leaves. Layer the bottom of the pot with a drizzle of olive oil and then layer 4 grape leaves, overlapping them to cover most of the bottom of the pot. Then add 4 slices of lemon, another drizzle of olive oil and layer 4 more grape leaves. Set aside.
3. Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
4. Fill the grape leaves: Lay a grape leaf, vein side up, flat on your work surface. Place 1 tablespoon of filling in the center of the leaf and then fold the left and right sides together and then roll up to complete a roll. Repeat until all of the filling is used and place the grape leaf rolls one by one into the pot, seam side down, beside eachother, tucking them in tightly beside eachother. You'll more than likely have two layers of rolls and thats ok!
5. Cook the dolmades: Once all of the dolmades have been placed in the pot place a small-medium plate on top of the rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 80-100 minutes, making sure to check the water level every 20 minutes to ensure it doesn't get too low. If needed, add water to keep the level around the halfway mark (you may need to add about 2-4 cups water during the cooking time).
6. When the dolmades are done, remove from the heat and let sit while you make the sauce.
7. Make the lemon sauce: using a blender, blend together the water or chicken broth along with lemon juice, 1 tbsp cornstarch and 2 eggs. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks - about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat.
8. Serve the dolmades and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper and fresh lemon wedges.
Notes:
Put leftover dolmades in an airtight container when they have cooled, and eat within 3-4 days.
You can enjoy the leftovers cold or reheat in a pan with a bit of water on medium-low heat until warmed through.
If you love this recipe, you're sure to enjoy our Greek Stuffed Cabbage Rolls Recipe (Lahanodolmades)
#GreekFood #GreekRecipes #Greece #Dolmades #GreekDolmades
30 сен 2024
