Traditional Dolmades

Embark on a culinary journey with these flavorful and aromatic traditional dolmades. Grape leaves filled with a tantalizing mixture of ground round, lamb, fresh parsley, onions, garlic, and rice, simmered to perfection in a savory chicken broth infused with zesty lemon and eggs.

Ingredients

For traditional dolmades
1	jar (8 ounce) jar grape leaves (about 25 leaves)
1	lb ground round
1	lb ground lamb (or 2 pounds of ground round)
	salt, to taste
	pepper, to taste
1	tablespoon fresh parsley, minced
1	box (4 ounce) box tabouli mix (or 1 cup raw rice)
1	onion, finely chopped
1	garlic clove, crushed or pressed into the meat mixture
3	cans (16 ounce) cans chicken broth (or water)
For egg-lemon broth
4	lemons, squeezed or 4 lemon juice
4	eggs

Instructions

• For preparing the dolmades

  1. Drain, rinse, and thoroughly dry the grape leaves.
  2. In a large bowl, combine the ground round, lamb, salt, pepper, minced parsley, chopped onion, crushed garlic, and tabouli or rice. Mix thoroughly.
  3. Place a grape leaf flat with the stem up, add around 1 tablespoon of the meat mixture near the stem.
  4. Fold the stem over the mixture, then fold one side of the leaf, followed by the top, and roll the rest, not too tightly.
  5. Secure the stuffed leaves using toothpicks.
  6. Arrange the filled leaves snugly in a large pot.
  7. Continue filling the leaves and, if needed, form small meatballs with any remaining mixture.
  8. Pour chicken broth over the stuffed leaves, ensuring they are completely covered. Add water if necessary.
  9. Bring the broth to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes or until tender.

• For preparing the egg-lemon broth

  1. After cooking, remove about 1 quart of broth from the pot and allow it to cool slightly.
  2. In a separate bowl, beat the eggs until frothy, slowly adding the lemon juice.
  3. Gradually incorporate the warmed broth into the egg mixture, a little at a time, while continuing to beat the eggs.
  4. Once all the broth is mixed with the egg-lemon mixture, slowly pour it back into the pot on the stove.
  5. Cover the pot and turn off the heat. Allow it to rest for approximately 10 minutes before serving.
  6. For a tangier flavor, you can adjust the amount of eggs and lemon in the broth according to your preference.
  7. Any leftover broth from the pot can be used to make Avgolemono (Egg Lemon Soup).

Aug 06, 2024