DOLMATHES
(STUFFED GRAPE LEAVES)
Stuffed grape leaves are probably synonymous with Greek cooking and can be served both as a meze and as a main course.
Ingredients:
1 jar (16 ounces) grape leaves, or ½ pound fresh leaves, rinsing them of briny taste
3 tablespoons butter
4 lb. Ground chuck
½ cup rice
1 large onion
½ teaspoons garlic powder
2 teaspoons dill weed
3 teaspoon salt
½ teaspoon pepper
1 tablespoon parsley flakes
2 cup olive oil
3 cup boiling water
Juice of 4 or 5 lemons, or less.
Bring enough water and juice of
½ lemon to cover grape leaves amply to a rolling boil and drop
the leaves in for 3 to 5 minutes to soften—whether using fresh or
preserved. Remove and drain very well in a colander. Set aside to cool.
Sort through leaves and spread ripped or unusable ones on bottom of pan
or pot, enough to cover the surface. Snip any hard stems from all the
leaves before using.
Place meat in a bowl. In a saucepan,
brown onion in butter. Add garlic powder, dill weed, parsley flakes,
salt, pepper, rice and mix well. Remove from heat and add ingredients
to the meat, mixing thoroughly.
Put one teaspoon of the meat mixture
in the middle of the grape leaf, shiny side on the outside; fold
securely by folding up bottom portion of leaf, then the left then right
edges, rolling upward to close. Complete filling and folding leaves.
Place one at a time, seam side down, on bottom of a heavy pot or pan
(Dutch oven type preferable but not necessary). Pour olive oil and
lemon juice over the Dolmathes. Add the boiling water to the pan.
Reserve several of torn or unused
grape leaves to place on top of rolled grape leaves to protect them
during cooking (which keeps them from turning too dark.) You can also
place a plate directly on top of Dolmathes to keep them from opening,
then cover pot with lid. Bring to boil and lower to medium heat and
cook for 30 minutes. You can also bake in oven at 350 degrees for 30
minutes or until tender. Add lemon juice and olive oil to your taste.
Serve warm or cold, alone or with Avgolemono Sauce. Enjoy!
AVGOLEMONO SAUCE
(Lemon Egg Sauce)
This sauce is used as a finishing touch to many recipes, such as soups, meat, vegetables and stuffed grape leaves.
2 well-beaten eggs
small amount of cold water (about 1 tablespoon) to prevent curdling
Juice of 1 ½ lemons
1-2 cups heated meat broth, to boiling point
Add the small amount of cold water to
2 well-beaten eggs. The water helps prevent curdling of eggs. Slowly
add juice of 1 ½ lemons and continue beating. Gradually pour 1
tablespoon at a time of the broth. If a less tart flavor is
desired, use juice of 1 lemon only. Pour sauce over food.