A classic Greek recipe, Stuffed Grape Leaves with Meat and Rice (Dolmades) are a delicious appetizer. Ground turkey, spearmint, dill, and onion, rolled in a grape leaf and covered in a delicious Avgolemono sauce.
- 1 Jar Grape Leaves rinsed and drained
- 1 lb. ground turkey or meatloaf mix, ground beef, or ground veal
- 1 1/2 cups rice uncooked
- 1 sweet yellow onion grated
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh dill finely chopped
- 2 tsp. salt
- 1 tsp. pepper
- 1 tbsp. olive oil
- 1/2 lemon
- 1 quart chicken broth
- 2 lemons juiced
- 2 eggs scrambled
-
Thoroughly rinse and drain the grape leaves and set aside.
-
Prepare a large pot or Dutch oven by placing several grape leaves on the bottom to form a layer.
-
In a large bowl, combine all the ingredients except for the lemon and chicken broth.
-
Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
-
Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
-
Squeeze the juice of the half lemon over the dolmades.
-
Pour the chicken broth over the dolmades until they're covered.
-
If there is any filling left over, add to the pan.
-
Cover the dolmades with a small flat plate to keep them submerged.
-
Cover the pot with a lid and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
-
Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
-
Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.
Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer