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Dolmathes in Avgolemono Sauce

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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.

Ingredients

  • 24 grape leaves (fresh or jarred)
  • 1 cup uncooked rice
  • 1/2 lb ground lamb or beef (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (dill, parsley, mint), chopped
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 eggs
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups vegetable or chicken broth

Instructions

  1. If using jarred grape leaves, rinse and blanch briefly in boiling water to soften. Pat dry.
  2. 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.
  3. 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.
  4. Arrange dolmathes seam-side down in a large pot, packing snugly.
  5. 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.
  6. In a bowl, whisk eggs and lemon juice together. Temper the eggs by slowly adding a few tablespoons of hot cooking liquid while whisking.
  7. Remove pot from heat and slowly stir in the tempered egg-lemon mixture to create the avgolemono sauce.
  8. 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.

Nutrition

Find it online: https://cookibly.com/dolmathes-in-avgolemono-sauce/