.
Dolmades (Stuffed Grape Leaves)
Ingredients:
1 jar grape leaves in brine (about 60 leaves), rinsed and drained
2/3 cup uncooked white rice)
2 medium onions finely chopped
2 heaping tablespoons dried mint
4 eggs
1/4 cup olive oil and
1/2 teaspoon salt and pepper
2 pounds lean ground beef
Instructions:
To make the filling: Combine beef, rice, chopped onions, eggs, olive oil, and seasonings into a large bowl and mix.
(Then continue to your directions for rolling.)
Instructions:
Trim grape leaves of stems. Place a leaf shiny-side down. Add 1–2 teaspoons of filling near the base, fold sides over, and roll tightly.
Layer rolled dolmades in a large pot, seam-side down. Tuck extra grape leaves on the bottom to prevent burning.
Add water to just cover. Weigh down with a plate to keep rolls in place. Simmer gently, covered, for 45–60 minutes until rice is tender.
Avgolemono (Greek Lemon-Egg Sauce)
Ingredients:
2 cups of warm broth (you can use leftover juice from cooking the dolmades and supplement with chicken stock
2 teaspoons flour
2 eggs
1 lemon
Instructions:
Beat eggs until frothy. Slowly add lemon juice while whisking.
Temper the mixture: Slowly add broth a little at a time to avoid curdling the eggs. 3. Return to low heat and stir constantly until slightly thickened (don’t boil).
Greek Roasted Lemon Potatoes
