Entrees › Greek Stuffed Grape Leaves

Grape Leaves & Filling (Dolmades)

• 1 lb jar grape leaves
• 1 lb ground beef
• 1 26-oz box beef stock
• ½ cup rice
• ½ cup olive oil
• 1 egg
• 1 onion, grated
• about ¼ cup parsley
• salt & pepper

Egg & Lemon Sauce (Avgolemono)

• 2 eggs – separate yolks and egg whites
• juice from 2 lemons
• ½ cup broth from the cooked grape leaves

Grape Leaves & Filling (Dolmades)

1. Unfold grape leaves, rinse and boil them for 5-10 minutes to soften
2. In the meantime, combine all ingredients
3. Place leaves with vein side facing up. Add a spoonful of mixture at the bottom corner of the leaf. Begin rolling leaf, then folding from the left and then the right until the entire leaf is rolled into a neat little package
4. Once done folding all, place grape leaves in a pot – lining them from the outside perimeter of the pot filling the center. Once that row is done, start a new row in the same manner
5. Once the pot is filled, fill it with beef stock until the grape leaves are covered.  If you run out of beef stock and the grape leaves are not covered, fill the rest with water
6. Add the ½ cup olive oil
7. Take a plate and place over the grape leaves to keep them in place
8. Cook for 45 minutes – most of the liquid will be absorbed into the grape leaves

Egg & Lemon Sauce (Avgolemono)

1. Beat egg whites until frothy
2. Mix in egg yolks slowly on low speed
3. Add the ½ cup broth very slowly into the mixture
4. Add the lemon juice
5. When you’re done mixing, pour the completed sauce over the grape leaves
6. Serve warm or hot and enjoy!