Dolmades

Dolmades

from tasteofhome.com
1 servings

This recipe is special to me because while I was growing up, our family always had dolmades for holidays and important events. They are fantastic for parties. You may also serve them as an entree. —Elizabeth Latsis, Tacoma, Washington

Ingredients

  • 1 large sweet onion, finely chopped
  • 3/4 cup beef broth
  • 1/2 cup uncooked long grain brown rice
  • 1/2 cup chopped fresh parsley
  • 1 large egg
  • 3 tablespoons tomato sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 2 teaspoons minced fresh mint
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1 pound ground beef
  • 1 jar (16 ounces) grape leaves, rinsed and drained
  • AVGOLEMONO SAUCE:
  • 2 cups beef broth
  • 2 medium lemons
  • 3 large eggs, beaten
  • Dash kosher salt
  • Dash pepper

Directions

  1. 1

    In a large bowl, mix the first 11 ingredients; crumble beef over top and mix lightly but thoroughly. Pat grape leaves dry with paper towels.

  2. 2

    Line bottom of a Dutch oven with 8 grape leaves. Place about 1 tablespoon beef mixture on each remaining grape leaf, shiny side down. Fold in long sides over filling; roll up. Repeat. Arrange dolmades seam side down over grape leaves in Dutch oven. Place a heavy plate directly on the top of the dolmades. Add enough water just to cover plate. Bring to a boil; reduce heat. Cook, covered, until rice is tender, 45-50 minutes.

  3. 3

    Meanwhile, for avgolemono sauce, in a small saucepan, bring broth to a boil. Reduce heat to a simmer. Finely grate zest from lemons. Cut lemons crosswise in half; squeeze juice from lemons. Transfer zest and juice to a small bowl. Whisk in eggs, salt and pepper until blended. Gradually whisk egg mixture into broth. Cook and stir over low heat until slightly thickened, 4-5 minutes (do not boil). Remove plate from Dutch oven; remove dolmades with tongs, draining excess liquid. Serve with sauce.