Dolmadakia With Avgolemono Sauce – A Greek Delight
Dolmadakia, or stuffed grape leaves, are a classic Greek dish that can be enjoyed as a main course, side dish, or appetizer. These flavorful grape leaves are filled with a fragrant mixture of rice, ground lamb, beef, herbs, and spices, and served with a velvety Avgolemono sauce made from egg and lemon. This dish is perfect for dinner parties, showers, or any special occasion. While Dolmadakia can be enjoyed both warm and cold, it’s important to serve the Avgolemono sauce while it’s still warm for the best flavor.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 (varies based on serving size)
Calories: 286.1 per serving
Recipe Yield: Varies
Recipe Category: Greek, Mediterranean, Rice, White Rice
Keywords: Greek, Rice, Meat, European, Stove Top, <4 Hours
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 286.1 kcal |
| Total Fat | 15.7 g |
| Saturated Fat | 5.4 g |
| Cholesterol | 78.2 mg |
| Sodium | 1940.6 mg |
| Total Carbohydrates | 27.6 g |
| Dietary Fiber | 2.5 g |
| Sugars | 2.3 g |
| Protein | 11.9 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw rice | 2/3 cup |
| Grape leaves | 1 jar (approx. 6 ounces) |
| Onions | 1 medium, chopped |
| Ground lamb | 3/4 lb |
| Ground beef | 1 lb |
| Dried mint | 2 tsp |
| Fresh parsley | 1/4 cup, chopped |
| Ground cinnamon | 1/4 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Olive oil | 2 tbsp |
| Chicken broth | 1 1/2 cups |
| Water | 1 1/2 cups |
| Lemons | 2, juiced |
Instructions
1. Prepare the Rice
Start by soaking the raw rice in boiling water for about 5 minutes. Afterward, drain the rice in a fine sieve, allowing it to fully drain so it’s ready to be used in the filling.
2. Prepare the Grape Leaves
Unfold the grape leaves carefully and rinse them under cold running water. This step helps remove any brine and makes the leaves more pliable for wrapping. If your grape leaves are particularly large or tough, you can briefly blanch them in boiling water to soften them.
3. Make the Stuffing
In a mixing bowl, combine the soaked rice, chopped onions, ground lamb, ground beef, dried mint, fresh parsley, cinnamon, salt, and pepper. Add the olive oil to the mixture and use your clean hands to mix everything thoroughly. The olive oil helps bind the ingredients together and adds a rich flavor.
4. Stuff the Grape Leaves
Take about 1 tablespoon of the prepared stuffing mixture and form it into an oval shape. Place it at the base of a grape leaf. Gently fold in the sides of the leaf and then roll it up tightly, ensuring that the filling is sealed inside. Repeat this process until all the stuffing is used up.
5. Arrange the Dolmadakia
Place the rolled grape leaves into a small flameproof baking dish. You can use an 8×8-inch pan or a deep 9-inch pie pan, depending on the size of your dish. Arrange the stuffed grape leaves closely packed in layers to ensure they hold together during cooking.
6. Simmer the Dolmadakia
Pour the chicken broth and water over the stuffed grape leaves, ensuring they are covered. Squeeze the juice of one lemon over the mixture for added flavor. Place a heatproof plate on top of the stuffed grape leaves to weigh them down. Cover the baking dish with foil, and bring the liquid to a boil over medium heat. Once boiling, reduce the heat to low and let the dolmadakia simmer for 1 hour, allowing the flavors to meld and the rice to fully cook.
7. Cool the Dolmadakia
Once the cooking time is up, remove the dolmadakia from the heat and allow them to cool slightly in the broth. Once they’ve cooled enough to handle, carefully remove them from the broth, setting them aside while you prepare the Avgolemono sauce.
8. Prepare the Avgolemono Sauce
In a separate bowl, whisk the egg yolks until they’re smooth and creamy. Add the juice of the second lemon to the yolks, stirring until well combined. Gradually add some of the hot broth from the dolmadakia to the egg mixture, a little at a time, to temper the eggs and prevent them from curdling. Continue to slowly add the broth while whisking constantly. Once the egg mixture is warm and smooth, return it to the pot with the remaining broth, stirring to combine.
9. Thicken the Sauce
Place the pot back on low heat and cook for an additional 5 minutes, stirring occasionally. The sauce should thicken slightly, becoming creamy and velvety. Be careful not to bring it to a boil, as this can cause the sauce to separate. Once the sauce has thickened, remove it from the heat.
10. Serve
Drizzle the warm Avgolemono sauce over the dolmadakia and serve immediately. Enjoy the tender grape leaves, savory filling, and bright, citrusy sauce as a delicious and satisfying dish for your guests.
Serving Suggestions
Dolmadakia with Avgolemono Sauce can be served in many different ways, depending on the occasion. For a more formal dinner, serve it as a main dish alongside a Greek salad and pita bread. As a side dish, it pairs well with grilled meats or roasted vegetables. Alternatively, serve them as appetizers at a party, allowing guests to enjoy bite-sized portions of this savory treat. If you prefer, you can also serve the dolmadakia cold without the sauce, though the sauce should always be served warm.
Tips and Variations:
- Customizing the Filling: Feel free to customize the stuffing by adding ingredients such as raisins, chopped black olives, or pine nuts to give the dish a unique flavor. A quarter cup of raisins or 2 tablespoons of minced black olives can add a nice depth to the filling.
- Serving Cold: Dolmadakia can be enjoyed cold as a refreshing summer appetizer or light meal. Just be sure not to serve the Avgolemono sauce cold. It’s best served warm to complement the dish properly.
- Cooking Equipment: While a Pyrex dish is often used for this recipe, it’s important to note that there have been reports suggesting it might not be the safest option for cooking on an electric stove. For a more reliable option, consider using a metal or copper pan for cooking the dolmadakia.
Enjoy the flavors of Greece in the comfort of your own home with this delicious Dolmadakia with Avgolemono Sauce recipe, perfect for any occasion!
