Name: Dolmathes avgolemono (Stuffed vine leaves with egg and lemon sauce)
Yield: 0 serving
Cuisine: Beef
Ingredients: 500.00 g mince; 6.00 spring onions diced; 2.00 onion finely chopped; 5.00 garlic cloves, finely chopped; 250.00 ml rice; 185.00 ml celery stalks finely chopped; 125.00 ml fresh parsley or coriander, chopped; 10.00 ml lemon zest only; 30.00 ml pine nuts finely chopped; salt and freshly ground black pepper; 10.00 ml dried thyme; 1.00 eggs; 2.00 vine leaves; 150.00 ml wine white; 450.00 ml stock chicken; 3.00 eggs; 125.00 ml lemon juice strained; 250.00 ml dolmades reserve juice; fresh coriander to garnish

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Ingredients (19)

500.00 g	mince
6.00	spring onions — diced
2.00	onion — finely chopped
5.00	garlic — cloves, finely chopped
250.00 ml	rice
185.00 ml	celery stalks — finely chopped
125.00 ml	fresh parsley — or coriander, chopped
10.00 ml	lemon — zest only
30.00 ml	pine nuts — finely chopped
	salt and freshly ground black pepper
10.00 ml	dried thyme
1.00	eggs
2.00	vine leaves
150.00 ml	wine — white
450.00 ml	stock — chicken

LEMON SAUCE

3.00	eggs
125.00 ml	lemon juice — strained
250.00 ml	dolmades — reserve juice
	fresh coriander — to garnish

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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.