Mom’s Dolmades Recipe

My Mom and Dad just had their 31st wedding anniversary, and she said she might make these for my dad as his present. If she does, I’ll post the picture. Until then, here’s her recipe from her Greek cookbook, which, oddly enough, does not include olive oil. Hmmm…

Dolmathes Avgolemono Me Kima (Stuffed Grape Leaves with Chopped Meat)

1 1/2 pounds (approximately) grape leaves
2 pounds chopped meat
1/2 cup raw rice
1/2 cup chopped parsley
2-3 medium inions, chopped
2 eggs, separated
salt and pepper to tast
water as needed
5 tablesppons butter
2 lemons, juice only
1 tablespoon cornstarch
Prepare the grape leaves as in Dolmathes Yalantzi or buy them ready to use (what I do – let soak in water for 15 min. to wash out the brine, drain well).
Mix together the meat, rice parsley, onions, egg whites, and salt and pepper. Stuff the leaves, roll. Place in big pot stem side down. Cover with water. Add the butter. Put a plate on top to hold them in place. Cover pot. Simmer for 1 hour or until about 1 1/2 cups liquid remain; remove from heat.
Beat the egg yolks very well; add the lemon juice and cornstartch, beating them in thoroughly. Slowly pour in the liquid from the pot, beating all the while. Pour the sauce over the dolmathes, then return the pot to low heat and gently shake it for 3 or 4 minutes until the sauce thickens. Let stand for 3 to 5 minutes, then serve. Serves 6 to 8. Also excellent served cold.

2 thoughts on “Mom’s Dolmades Recipe

  1. I asked Mom about the olive oil v. butter. She said she tried that once and it wasn’t as successful.

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