Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Greek >> Dolmades 08

Print this Recipe    Dolmades 08

DOLMADAKIA ME AVGOLEMONO (Greek stuffed grapevine leaves with lemon sauce)
serves 6

1 1/2 pounds lean ground lamb
2 large onions, chopped
1 cup uncooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mint leaves, crumbled
water
1 jar (1 pound) grapevine leaves
2 chicken bouillon cubes
2 tablespoons butter or margarine
3 eggs
juice of 1 lemon

Mix first 6 ingredients and 1 cup water. Drain grapevine leaves,
and wash well to remove brine. Separate largest and most perfect
leaves and put a spoonful of the mixture in center of each. Roll
up toward point of leaf, folding in edges. Tear some of the imperfect
leaves, and put in bottom of large kettle or Dutch oven. Put rolls
on torn leaves. Repeat until all ingredients are used. Dissolve
Bouillon cubes in 1 cup hot water and pour over leaves. Dot with
butter. Cover and steam over low heat for about 1 hour. There should
be some liquid in kettle. If necessary add a little more water.
Beat eggs and lemon juice together. Add a little of the liquid from
the kettle. Pour mixture over rolls, and serve.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.