Dolmathes avgolemono (Stuffed vine leaves with egg and lemon sauce)

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • 500
    g
    minced meat
  • 6
    spring onions, diced
  • 2
    onions, finely chopped
  • 5
    cloves of fresh garlic finely chopped
  • 250
    ml
    rice
  • 185
    ml
    finely chopped celery
  • 125
    ml
    finely chopped parsley or coriander
  • 10
    ml
    grated lemon rind
  • 30
    ml
    finely chopped pine nuts (optional)
  • salt and ground black pepper
  • 10
    ml
    dried thyme
  • 1
    egg
  • 2
    bottles vine leaves
  • 150
    ml
    white wine
  • 450
    ml
    chicken stock
  • LEMON SAUCE
  • 3
    eggs
  • 125
    ml
    strained lemon juice
  • 250
    ml
    reserved juice from dolmades
  • coriander leaves for garnish (optional)
 

Method

 
1. Mix mince, onions, garlic, rice, celery, parsley, lemon rind and nuts together in a large mixing bowl. Using both hands to mix well, season with salt, black pepper, thyme and beaten egg. 2. Line the base of a large saucepan with all the damaged vine leaves, keeping some aside for serving. 3. If you're using cabbage or spinach leaves, first blanch the leaves in boiling water for a minute or two and drain. On a large working area, spread leaves open and place small amounts of filling on each and roll up into a sausage. 4. Place dolmathes close together, arranging them in layers. Pour over wine and stock. Cover and simmer gently for an hour. Strain off the cooking juice and keep dolmathes warm while preparing the lemon sauce. 5. To make the lemon sauce: Separate the eggs into two mixing bowls. Whisk up egg whites until soft peaks form. Beat egg yolks and slowly whisk in beaten egg whites. Slowly add lemon juice and a little of the reserved cooking juices, whisking continuously to prevent sauce from curdling. Whisk in remaining warmed liquid to form a frothy lemon sauce. Pour lemon sauce over dolmathes and sprinkle with fresh coriander leaves.
 

Read more on: beef
 

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