- Most Helpful
- Highest Rating
Yum! I have never had these before but we had a greek themed dinner and these looked like a perfect addition. Next time I will use the broth for lemon rice soup. Thanks!
I made this last night and it was fabulous . The only thing I changed is I got about 2 cups of the broth from the cooked dolmades so I used juice from 2 large lemons and 3 eggs. Although it was still very thin, the taste was great. My husband was anticipating grate leftovers tonight. Also, I did not have tabouli mix but I did have some couscous so I just measured out about 4 oz and added some dried mint and parsley. Worked just fine.
I added a bunch of scallions, a bunch of dill chopped and sauteed first. A small can of tomato paste and I doubled the rice to 2 cups. You don't have to secure them with toothpicks if you use the old Greek way and cover the dolmades with heavy dinner plates to keep them together while cooking. Also, I cooked an hour and a half. Delicious!!!
Wonderful recipe. I used extra lemon and eggs, and loved the result. Note- I used two lbs 85% lean beef, but still found the dish too "fatty." Next time I'll go with even leaner beef. Thank you!
I LOVE this recipe. But, I like to make a thick lemon sauce with them, so I use the broth, lemons, eggs and add some cornstarch and leave it as a sauce to put over them. EXCELLENT recipe!
Excellent recipe - and the grape leaves aren't even necessary, these are also great as greek meatballs. I used 2 lbs. of ground round rather than beef and lamb.
This is the first time I have ever made dolmades...after searching several recipes I chose this one as my base...They turned out GREAT...I did take the liberty of replaqcing the parsley with fresh mint, and I also added about a cup of toasted pine nuts...Thanks for a great recipe...