|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Rice||1⁄2 Cup (8 tbs)|
|Lean ground lamb||1 Pound|
|Dill weed||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs), chopped|
|Canned grape leaves||1 Quart|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Mint leaves||3 Tablespoon, dried|
|Sea salt||To Taste|
|Ground white pepper||To Taste|
Heat olive oil in skillet. Add onion and sauté until translucent.
Cool slightly and transfer to a large mixing bowl. Add all other
ingredients (except grape leaves) and mix thoroughly with fork (or
Stuff grape leaves with this mixture in the following manner:
Spread out grape leaves, one at a time, with the bottom (dull) side
facing up. Place a small spoonful of the lamb and rice mixture at
the base of the leaf, near where the leaf stem is located (trim off
any remaining excess stem with kitchen shears before stuffing).
Fold the left and right sides of the leaf toward the center, and
then roll snugly from the stem up to the tip, encasing the filling.
Line a large Dutch Oven with un-stuffed grape leaves. Place the
Dolmathes in the Dutch Oven, forming layers, until all Dolmathes
have been made.
Cover with a layer of un-stuffed grape leaves.
Slice one lemon very thinly and cover the top layer of grape leaves
with the lemon slices. Juice the remaining lemon and pour over the
Pour in enough water to barely cover the grape leaves. Bring to a
boil, then reduce heat and simmer for 1 hour.
Remove and arrange on a serving tray covered with a layer of un-stuffed grape leaves. If serving at room temperature, put dolmathes on a serving platter drizzled with olive oil to keep them from drying out.
Serve with lemon wedges and drizzled with olive oil if you like. We alwaysserve with the Eg Lemon Saucebelow.
Serve warm with Egg/Lemon sauce (may also be refrigerated and served cold). But we much prefer them warm.
2 Tbs. Butter
2 Tbs. All-Purpose Flour (or Wondra)
1 Cup hot Chicken Stock
4 Tbs. Lemon Juice (Eureka or Lisbon Lemon)
2 Tbs. cold Water
Melt the butter in a medium saucepan and add the flour gradually,
whisking constantly to form a roux. Pour in the chicken stock,
continuing to whisk, until all stock has been incorporated. While
continuing to whisk, bring mixture to a gentle boil. As soon as the
sauce has thickened, remove from heat.
Put the eggs and lemon juice in a food processor (or blender), and
mix briefly. With the food processor (blender) running, add the hot
stock mixture in a slow, steady stream. When the entire mixture has
been added, slowly pour in water.
Serve in a sauce boat with Dolmathes.
Notes: Dolmathes can be served alone as an appetizer meze or as part of an appetizer plate with feta cheese, olives and pita bread or use them to decorate a traditional Greek salad."