Dolmadakia

Dolmadakia Recipe

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About Dolmadakia Recipe:

This is another sign of the versatile nature of Greek food.

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  • 2 Hr
  • 19 Ingredients
Ingredients
Adjust Servings :
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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
Nutrition
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

Directions

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.

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