Dolmades in avgolemono sauce
Dolmades are one of my absolute favorite foods, but it’s rare to find them made just right in restaurants. This cherished recipe has been handed down through the Greek side of my family, and it’s packed with rich flavors and traditions that make it truly special. The combination of tender lamb and a bright, creamy citrus avgolemono sauce is simply unbeatable. Honestly, just thinking about it makes me hungry!
Whenever I make this recipe, I usually end up with around 40 dolmades, and I can’t help but enjoy them every day until they’re all gone. They typically last 3-5 days, but once they’re finished, I’m always left wishing I had made more.
The key ingredient for this dish is definitely good-quality grape leaves. My Yiayia swears by California grape leaves for their superior taste and texture. A good jar can cost around $20, but trust me, it’s worth every penny. If the grape leaves aren’t top-notch, they can fall apart during cooking, which would be a real disappointment.
The most challenging part of this recipe is making the avgolemono sauce. Be extra careful when draining the stock from the dolmades—if you have someone around, it’s a good idea to ask for help. Patience is key when tempering the egg mixture with the stock; rushing this step could result in a grainy sauce, which is something you definitely want to avoid.
Ingredients
For the Dolmades (Stuffed Grape Leaves):
- 1 large jar brined California grape leaves
- 2 tbsp salt
- 1 tbsp black pepper
- Stock (enough to cover grape leaves in the pot)
- 1 cup short-grain rice, soaked for 20 minutes
- 1 can chopped tomatoes
- ½ cup fresh mint, minced
- 1 cup fresh parsley, minced
- ½ cup fresh dill, minced
- 3 cloves garlic, minced
- 1 white onion, small dice
- 1 lb ground lamb
- 1 lb ground beef
- Zest of 1 lemon
For the Avgolemono Sauce:
- Stock from the cooked grape leaves
- Juice of 3 lemons
- 3 eggs
- 3 egg yolks
Instructions
- Prepare the Grape Leaves: Rinse the brined grape leaves thoroughly under cold water to remove excess salt. Set aside on a clean paper towel to dry.
- Soak the Rice: Soak the short-grain rice in hot water for 10 minutes. Drain and set aside.
- Prepare the Filling: In a large mixing bowl, combine the ground lamb, ground beef, diced onion, minced garlic, chopped herbs (mint, parsley, dill), lemon zest, salt, and black pepper.
- Cook a small amount of the filling mixture in a skillet to taste and adjust seasoning if needed.
- Mix in the soaked and drained rice to the seasoned meat mixture.
- Stuff the Grape Leaves: Place a grape leaf on a flat surface, shiny side down. Cut off any extra stem on the leaf. Add about 1 tablespoon of the filling mixture in the center of the leaf. Fold the sides over the filling and roll the leaf from the bottom up, tucking in the sides to create a tight cylinder.
- Repeat with the remaining grape leaves and filling.
- Cook the Stuffed Grape Leaves: Arrange the stuffed grape leaves tightly in a single layer at the bottom of a 4-quart pot. Continue layering until all the grape leaves are packed in the pot.
- Pour enough stock over the grape leaves to cover them.
- Bring the pot to a simmer over medium-high heat. Lower the heat to medium and cook for about 45 minutes, until the rice is tender and the flavors have melded.
- Prepare the Avgolemono Sauce: While the grape leaves are cooking, whisk together the lemon juice, eggs, and egg yolks in a medium bowl until smooth. For best consistency, pass the egg mixture through a sieve.
- Once the grape leaves are done, carefully drain the stock from the pot into a separate bowl.
- Gradually temper the egg mixture by adding small amounts of the hot stock to it while whisking constantly. Continue adding the stock until the egg mixture is warm and combined with all the stock without curdling.
- Finish the Dish: Pour the Avgolemono sauce back over the stuffed grape leaves in the pot.
- Bring the pot back to a simmer over low heat and cook for an additional 10 minutes to allow the flavors to meld.
- Serve: Serve the stuffed grape leaves warm, drizzled with the Avgolemono sauce. Feel free to garnish with black pepper, salt, olive oil, and dill. Enjoy as a main dish or as part of a mezze spread.
I hope you enjoy this recipe! Please leave a comment if you decide to make it and let me know what you think, and if you made any changes to make it your own!