Get this recipe with the exact measurements on my website: https://www.dimitrasdishes.com/recipes/dolmadakia-avgolemono-grapeleaves-in-a-lemony-sauce
Makes about 30 grape leaves:
1 pound cut up lamb shoulder (with bone)
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
1 pound ground lean beef
½ cup rice, uncooked
1 onion, finely chopped
4 cups water or chicken broth
½ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt or to taste
freshly ground pepper to taste
1/4 cup fresh lemon juice
For the lemon sauce:
3 cups dolmades broth
¼ cup freshly squeezed lemon juice
2 egg yolks
1 and 1.2 tablespoons corn starch
Salt, to taste
¼ – ½ teaspoon dried dill
Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to a simmer and cook about 45 minutes or until tender.
Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there’s not enough. Place the broth in a saucepan and bring to a boil.
Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
Add some of the hot broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
Enjoy!
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Perfection. Beautiful cook and dish. Can’t believe you did not take a bite for us 😂❤
Great video. I will try it without the lamb. I've eaten Dolmades that had a tiny bit of something sweet like currents or perhaps a chopped raisin inside the dolmade. Do you know what that might be?
Wonderfully explained! Thanks!!! ♥️
I love your Greek recipes my husband is Greek and I love cooking these dishes for him!
I used kronos dolmades and cooked them for an hour in the pressure cooker and they still come out extremely tough. What did i do wrong?
Dolmadakia❌
Yaprak Sarma✅
You are so adorable. My wife and I love the little stories lol. Not to mention this recipe is effin fantastic!!!
My southern caregiver was drooling when I showed her this video (and so was I)!❤😊
WOW !
Yum 😋
10000 likes 👍
So theres two ways of saying it or are they different? Dolmades-dolmadakia
I made these for my daughters birthday party tonight and they were the hit of the party! Thanks Dimitra 🙂
Ok, ok! UNCLE! You got me! I subscribed! (Happily!) 😋
I'm in hysterics at your sister fixing everything with olive oil! I mean, what could go wrong? lol
That's an adorable story about you and your sister making these. Lol :))
sarma ist ein Türkisches Gericht
Hi, love this channel and just tried my first batch. I have a lot of rinsed grape leaves left over. I've read they can be frozen and used later, but it was in regard to people using fresh leaves. Anybody have any experience or suggestions on storing left over leaves? Would hate to toss them.
Thanks all!
Love these. Will definitely make these by following your recipe u make it so simple. Looks delicious. Thanks for sharing this Great recipe. 🤗😊
sarma rollt man dünn deine sind zu dick geworden
Dimitra, since my mom moved back to Greece I could not get good Greek food anywhere. The restaurants are so mainstream and unauthentic. Your videos have helped me to recreate all my favorites just like mom used to make. Efxaristo poli. 🇬🇷🇬🇷🇬🇷
Hi! Just wondered if the rice is washed and soaked before hand? Thank you
Do you have any secrets on removing the darn grapeleaves out of the jar… it's the hardest part of my recipe!
This is one of my favorite channels on YouTube 😌
great recipes here!👍
Love your channel I just made these and was wondering if I could cover these with the lemon sauce for 2 days until I serve them ? When I serve them after 2 days should I take them Lemon
Sauce out ? When I serve it or leave it covered ? Thanks !
I just keep coming back to this dolmas recipe — It's sooo good. Makes the whole house smell great cooking, and I seem to never have enough leftovers! Thank you!
Looks delish!! And easy too!
dishes stolen by the Greeks from the Turks :
Greek Coffe ❌ Turkish Coffe ✅
Baklavas ❌ Baklava ✅
Greek Gyro ❌ Döner ✅
Tzatziki ❌ Cacık ✅
Dolmadakia ❌ Sarma ✅
Giouvetsi ❌ Kavurma ✅
Loukoumades ❌ Lokma ✅
Greek Delight ❌ Turkish Delight ✅
I always had dolma with yogurt. This my first time seeing it made this way.
Thank you for sharing with the world. I love Greek food…Puerto Rican as well must be a palate thing. 😜 will be making these soon.
Would these freeze well? Or best make/eat fresh?
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