Dolmathes
photo by Sweetiebarbara
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
18 rolls
- Serves:
- 6
ingredients
- 907.18 g ground lamb
- 2 large onions (grated)
- 118.29 ml fresh parsley (minced)
- 118.29 ml long grain rice
- 2 egg whites (save yolks for sauce)
- 29.58 ml of fresh mint
- 453.59 g grape leaves
- 1892.0 ml chicken broth
-
Sauce
- 14.79 ml cornstarch
- 709.77 ml chicken broth or 709.77 ml lamb broth
- 78.78 ml lemon juice
- 2 eggs
- 2 egg yolks
directions
- Mix lamb, onions, parsley, rice, egg whites and mint.
- Rinse, drain, and separate grape leaves.
- Cover bottom of saucepan with leaves to make rolling easier.
- Place one teaspoon filling on bottom of leaf.
- Fold over, fold in sides, and roll up.
- Repeat until all filling is used.
- Place closely together in layers (first one direction, then the other) in saucepan.
- Add 2 quarts of broth to cover rolls.
- Put small plate over rolls to hold down.
- Cover and simmer gently for one hour.
- Remove rolls to serving platter.
-
Make the sauce:
- In a sauce pan, mix cornstarch with small amount of broth until smooth.
- Slowly add remaining broth while stirring.
- Add lemon juice.
- Beat 2 eggs and 2 reserved egg yolks.
- Slowly add egg mixture to broth, continuing to stir.
- Stir over low heat until thickened.
- Serve over rolls.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.