Dolmathes are a classic Mediterranean dish that combines tender grape leaves with a flavorful filling, and the avgolemono sauce adds a bright, creamy, lemony finish. The contrast of textures and flavors—savory, herbaceous, and tangy—makes this dish irresistible. It’s versatile, suitable for vegetarian or meat versions, and ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Grape leaves (fresh or jarred) Uncooked rice Ground lamb or beef (optional) Onion, finely chopped Garlic, minced Fresh herbs (dill, parsley, mint) Olive oil Lemon juice Eggs Salt Black pepper Vegetable or chicken broth
Directions
If using jarred grape leaves, rinse and blanch them briefly in boiling water to soften. Pat dry.
In a skillet, sauté onion and garlic in olive oil until soft. Add rice and, if using, ground meat. Cook for a few minutes until the meat is browned and rice is lightly toasted. Stir in chopped herbs, salt, and pepper.
Lay a grape leaf flat, vein side up. Place a spoonful of the filling near the stem end. Fold the sides over the filling and roll tightly into a cylinder. Repeat with remaining leaves and filling.
Arrange the dolmathes seam-side down in a large pot, packing them snugly.
Pour enough broth over the dolmathes to just cover them, drizzle with olive oil, and cover with a plate to prevent unrolling. Simmer gently for 40–50 minutes, until rice and meat are cooked through.
In a bowl, whisk eggs and lemon juice together. Temper the eggs by slowly whisking in a few tablespoons of the hot cooking liquid.
Remove the dolmathes from heat and slowly stir in the tempered egg-lemon mixture to create the avgolemono sauce.
Serve warm or at room temperature, spooning the sauce over the dolmathes. Garnish with extra herbs if desired.
Servings and timing
This recipe makes about 24 dolmathes (serving 6–8). Preparation time: approximately 45 minutes Cooking time: 50 minutes Total time: about 1 hour 35 minutes
Variations
For a vegetarian version, omit the meat and add pine nuts or sautéed mushrooms to the rice filling. Use brown rice for a nuttier texture. Add a touch of cinnamon or allspice for a warm, aromatic flavor.
Storage/Reheating
Store dolmathes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. They can also be served cold or at room temperature.
FAQs
Can I use fresh grape leaves?
Yes, blanch them briefly in boiling water to soften before rolling.
Can I make this dish vegetarian?
Yes, omit the meat and increase herbs and spices in the rice filling.
How do I prevent dolmathes from unrolling?
Fold the sides over the filling and roll tightly. Cooking them snugly in the pot helps maintain shape.
Can I use frozen dolmathes?
Yes, but thaw completely before reheating or serving.
What is avgolemono sauce?
It’s a Greek sauce made from eggs and lemon juice, often used to thicken soups or drizzle over cooked dishes.
How do I temper the eggs?
Slowly whisk hot cooking liquid into the egg-lemon mixture before adding it back to the pot to prevent curdling.
Can I freeze dolmathes?
Yes, freeze cooked and cooled dolmathes in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
How long do dolmathes last in the fridge?
They keep for up to 3 days when stored properly.
Can I make them ahead of time?
Yes, dolmathes often taste better after sitting overnight, allowing flavors to meld.
What can I serve with dolmathes?
They pair well with a Greek salad, tzatziki, pita bread, or roasted vegetables.
Conclusion
Dolmathes in Avgolemono Sauce are a classic, flavorful dish that highlights the best of Greek cuisine. With tender stuffed grape leaves and a tangy, creamy lemon sauce, they are perfect for entertaining, festive meals, or a special family dinner. Their balance of textures and flavors makes them a memorable and elegant dish.
Dolmathes in Avgolemono Sauce are traditional Greek stuffed grape leaves filled with rice, herbs, and optionally ground meat, served with a tangy, creamy lemon-egg sauce.
If using jarred grape leaves, rinse and blanch briefly in boiling water to soften. Pat dry.
In a skillet, sauté onion and garlic in olive oil until soft. Add rice and ground meat if using; cook until meat is browned and rice lightly toasted. Stir in herbs, salt, and pepper.
Lay a grape leaf flat, vein side up. Place a spoonful of filling near the stem end. Fold sides over and roll tightly into a cylinder. Repeat with remaining leaves and filling.
Arrange dolmathes seam-side down in a large pot, packing snugly.
Pour broth over dolmathes to just cover, drizzle with olive oil, and cover with a plate to prevent unrolling. Simmer gently for 40–50 minutes until rice and meat are cooked through.
In a bowl, whisk eggs and lemon juice together. Temper the eggs by slowly adding a few tablespoons of hot cooking liquid while whisking.
Remove pot from heat and slowly stir in the tempered egg-lemon mixture to create the avgolemono sauce.
Serve warm or at room temperature, spooning sauce over dolmathes and garnish with extra herbs if desired.
Notes
For a vegetarian version, omit the meat and add pine nuts or sautéed mushrooms to the rice filling.Use brown rice for a nuttier texture.Add a pinch of cinnamon or allspice for a warm, aromatic flavor.Dolmathes can be served cold or at room temperature.Make ahead: flavors improve if prepared a day in advance.
