Stuffed Grape Leaves (Dolma) With Egg-Lemon Sauce (Avgolemono)

May 09, 2023May 9, 20230 14
Stuffed Grape Leaves (Dolma) With Egg-Lemon Sauce (Avgolemono) Recipe
in Main

Prep

40 min

Cook

1 hr

Ready In

1 hr 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground lamb
3 teaspoons fennel seeds
3 teaspoons dried dill
3 teaspoons dried cilantro
2 onions ( finely chopped )
1/2 cup celery ( finely chopped )
2 tablespoons butter
1/2 cup instant rice ( uncooked )
1 tablespoon mint sauce
3 tablespoons dried parsley
salt and pepper
1 jar grape leaves ( Orlando California brand )
3 cups chicken broth
3 -4 tablespoons lemon juice
1/2 cup dry white wine or 1/2 cup cream sherry
1/2 tablespoon oil ( to grease dish or pan )
2 egg yolks
3 -4 tablespoons lemon juice
2 tablespoons peanut oil
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water ( divided 3/4 cup & 1/4 cup )

Nutrision Information

Servings Per Recipe
8-10
Calories
414
Sugar
2g
Fat
27g
Stuffed grape leaves (Dolma) is a popular dish in many Mediterranean countries, including Greece, Turkey, and Lebanon. The dish consists of grape leaves stuffed with a mixture of ground meat, rice, herbs, and spices, then baked in the oven and topped with egg-lemon sauce. The grape leaves provide a unique flavor and texture to the dish, while the stuffing adds richness and depth. The egg-lemon sauce gives the dish a tangy, creamy flavor and is a classic accompaniment to stuffed grape leaves.

Instructions

1.Preheat the oven to 350°F.
2.Rinse the grape leaves in warm water to remove excess salt and lay them flat.
3.In a large mixing bowl, combine the ground lamb, fennel seeds, dried dill, dried cilantro, finely chopped onions, finely chopped celery, butter, uncooked instant rice, mint sauce, dried parsley, salt, and pepper. Mix well.
4.Take one grape leaf at a time and place a spoonful of the mixture in the center. Roll the leaf around the stuffing, folding in the sides and rolling it up tightly. Repeat this process with the remaining grape leaves and filling.
5.Grease a baking dish or pan with oil and arrange the grape leaves in a single layer.
6.In a separate small bowl, whisk together the egg yolks, lemon juice, peanut oil, cornstarch, salt, and 1/4 cup of the water. Set aside.
7.In a medium saucepan, heat the chicken broth, lemon juice, and dry white wine or cream sherry over medium heat. Bring it to a simmer.
8.Pour the egg-lemon mixture into the chicken broth mixture and whisk continuously until the sauce thickens, about 10 minutes.
9.Pour the egg-lemon sauce over the stuffed grape leaves in the baking dish and spread it evenly.
10.Cover the dish with foil and bake for 50 minutes or until the filling is cooked. Serve warm.

PROS

Stuffed grape leaves are a healthy, delicious, and easy-to-make dish.
They are rich in vitamins and antioxidants and can improve digestion and eye health.

Egg-lemon sauce is a classic Greek sauce that adds a tangy, creamy flavor to the dish.
The sauce is thickened with cornstarch and egg yolks instead of using heavy cream, making it a healthier option.

CONS

The recipe contains ground lamb, which is not suitable for vegetarians or anyone following a low-fat diet.
It can also be quite high in cholesterol and saturated fat.

The egg-lemon sauce may curdle or separate if not cooked correctly, so it requires active attention and stirring while cooking.

HEALTH & BENEFITS

Stuffed grape leaves are a healthy and nutritious dish that can provide many health benefits. They are high in fiber, vitamins A and C, iron, and calcium, and can help improve digestion, lower inflammation, and support eye health.
Egg-lemon sauce is a classic Greek sauce that has been used for centuries to add flavor and nutrition to dishes. It is low in calories and fat and high in protein, vitamins, and antioxidants.

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