About Dolmadakia Recipe:
This is another sign of the versatile nature of Greek food.
- 2 Hr
- 19 Ingredients
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
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
Combine the onion with ¼ cup oil during a pot and cook over medium heat till soft and golden. Regarding ten minutes.
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.
Combine till combined.
Rinse and dry the grape leaves.
Cut the onerous stem from every leaf.
Reserve the littlest and also the torn leaves to get on the bottom of the pot.
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.
Fold the stem finish of the leaf over the filling.
Fold the perimeters over and roll up snugly however not too tight.
The rice can expand whereas change of state.
Repeat with all of the remaining grape leaves till your filling is finished.
Layer 1/2 the tiny and torn grape leaves to make a bed for the dolmades during a pot.
Season the lamb on each side with salt and pepper and place within the pot in conjunction with the grape leaves.
Place the dolmades seam facet down and really close over the bed of leaves.
Season gently with salt and pepper.
Pour the oil and juice over the dolmades.
Place the remaining reserved little leaves over the dolmades.
Pour the water or stock over the dolmades.
Place associate degree inverted plates over the dolmades to weigh them down and to stop them from traveling and gap whereas change of state.
Cover with lid and convey to a boil.
Reduce to a simmer and cook regarding forty five minutes or till tender.
Carefully strain the liquid out of the pot into a pitcher.
There ought to be three cups of liquid.
Add a lot of water or broth if there’s not enough.
Place the broth during a pan and convey to a boil.
Combine the egg yolks, cornstarch, juice, and dill during a little bowl and whisk along till sleek.
Add a number of the new broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to mix.
Awaken a boil and cut back to a simmer.
Cook for 2-3 minutes or till slightly thickened.
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.