Dolmadakia Recipe
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About Dolmadakia Recipe:
This is another sign of the versatile nature of Greek food.
- 2 Hr
- 19 Ingredients
1
Ingredients for Dolmadakia Recipe
- 1 pound cut up lamb shoulder
- 16 ounce grape leaves from a jar, rinsed, drained, and stems removed
- 3/4 cup olive oil
- 1 pound ground lean beef
- 1/2 cup rice, uncooked
- 1 onion, finely chopped
- 4 cup water or chicken broth
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon dried crushed oregano
- 1 teaspoon salt or to taste
- As required freshly ground pepper
- 1/4 cup Fresh lemon juice
- 3 cup dolmades broth
- 1/4 cup freshly squeezed lemon juice
- 2 egg yolks
- 1 tablespoon Cornstarch
- As required Salt
- 1/2 teaspoon Dried Dill
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Dolmadakia Recipe
STEP 01
Combine the onion with ¼ cup oil during a pot and cook over medium heat till soft and golden. Regarding ten minutes.
STEP 02
Combine the bottom beef, herbs, rice, salt and pepper during a massive bowl and blend well. Add the sauteed onions and also the oil that they were sauteed in.
STEP 03
Combine till combined.
STEP 04
Rinse and dry the grape leaves.
STEP 05
Cut the onerous stem from every leaf.
STEP 06
Reserve the littlest and also the torn leaves to get on the bottom of the pot.
STEP 07
Lay a grape leaf shiny facet down and place a tablespoon of rice filling on the very cheap finish of the leaf, close to the stem.
STEP 08
Fold the stem finish of the leaf over the filling.
STEP 09
Fold the perimeters over and roll up snugly however not too tight.
STEP 10
The rice can expand whereas change of state.
STEP 11
Repeat with all of the remaining grape leaves till your filling is finished.
STEP 12
Layer 1/2 the tiny and torn grape leaves to make a bed for the dolmades during a pot.
STEP 13
Season the lamb on each side with salt and pepper and place within the pot in conjunction with the grape leaves.
STEP 14
Place the dolmades seam facet down and really close over the bed of leaves.
STEP 15
Season gently with salt and pepper.
STEP 16
Pour the oil and juice over the dolmades.
STEP 17
Place the remaining reserved little leaves over the dolmades.
STEP 18
Pour the water or stock over the dolmades.
STEP 19
Place associate degree inverted plates over the dolmades to weigh them down and to stop them from traveling and gap whereas change of state.
STEP 20
Cover with lid and convey to a boil.
STEP 21
Reduce to a simmer and cook regarding forty five minutes or till tender.
STEP 22
Carefully strain the liquid out of the pot into a pitcher.
STEP 23
There ought to be three cups of liquid.
STEP 24
Add a lot of water or broth if there’s not enough.
STEP 25
Place the broth during a pan and convey to a boil.
STEP 26
Combine the egg yolks, cornstarch, juice, and dill during a little bowl and whisk along till sleek.
STEP 27
Add a number of the new broth to the eggs and whisk well to temper.
STEP 28
Add the egg mixture to the pot and whisk to mix.
STEP 29
Awaken a boil and cut back to a simmer.
STEP 30
Cook for 2-3 minutes or till slightly thickened.
STEP 31
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce during a sauce boat aboard the dolmades with some lemon wedges.
