Stuffed Grape Leaves - Dinner Style (Dolmathes)

 





Stuffed Grape Leaves 

Dinner Style

Cook time: 1 hour

Prep: 1 hour

Makes: 75-85 leaves

 

3 pounds 73% lean ground beef

Salt and pepper, to taste

1 cup long grain white rice

Water, about 1/4-1/2 cup

2 packages dried onion soup mix

1 16-ounce jar grape leaves

2 tablespoons dried mint

1 lemon

 

 

 

Dolmathes are served either as an appetizer using a teaspoon of meat-rice mixture or made into larger dolmathes for dinner filled with a tablespoon of meat-rice mixture drizzled with avgolemeno sauce.

 

Thoroughly mix ground beef, rice, onion soup mix, water and mint. Add some water (about ¼–½ cup, to desired consistency). Line the bottom of an 8-quart pot with grape leaves to prevent the stuff grape leaves from burning.  Cut stems off grape leaves. Place glossy side down with vein side showing. Place about one tablespoon of mixture at wide end of leaf  (with vein side showing) and roll, folding outer edges in toward point of leaf.  Place stuffed grape leaves in bottom of 8-quart boiling pan while laying additional stuffed grapes on top of each other. Add enough water to almost cover stuffed grape leaves and place a plate on top of stuffed grape leaves to prevent them from unraveling.  Bring water to a boil pan and then reduce heat and simmer for  one hour.   Remove and place on a platter for serving and sprinkle with lemon juice or avgolemeno sauce before serving. 



Egg-lemon Sauce (Avgolemono Sauce)

 

Total Time:                            Prep: 10 min                         Makes: 1 cup

 

1 cup warm stock*                            2 eggs, room temperature

1 medium lemon                                Salt and pepper

 

Warm 1 cup of stock on low in a small sauce pan and maintain on low heat to keep warm. Whisk eggs in a small bowl. Vigorously whisk eggs while slowly adding lemon juice. Slowly add the warmed stock to the egg-lemon mixture while vigorously whisking. Once thoroughly mixed, add sauce back into a small sauce pan and continue to whisk for 5 minutes on medium heat until sauce thickens enough to coat back of the spoon. Add a pinch of salt and pepper.

 

*May use brine water from the grape leaves jar or vegetable stock for stock.


Tips

  1. I like taking the leaves right from the jar. Some may like to wash off the brine water, but we prefer to use as is.
  2. I prefer Orlando leaves for their great taste and consistency of size. They are grown in Fresno, CA. I have tried other varieties of locally grown leaves, but found them tough
  3. Count of leaves in a jar of Orlando Leaves as 12/17/25 is 82. It can very.

 



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