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LOCATION: Recipes >> Casserole Recipes >> Dolmades

Print this Recipe    Dolmades

1 lb. ground beef
1 large onion, chopped
1/2 c. white rice
1 egg
1/2 c. dry mint
1 T. butter, softened
1/2 bunch fresh parsley
dill, if convenient
3-4 T. lemon juice
water, if needed

Knead all ingredients in a bowl. If the consistency is too hard,
add water, one tablespoon at a time (up to 4 T.).

Grape leaves are best picked from Grape Vines in the Spring, while
they are still tender. They can be washed and frozen between layers
of waxed paper and will keep for a year. They are also available
in jars from some fruit markets (especially ones that carry a lot
of Greek/Italian imported foods).

Depending on the size, you will need 20 to 40 grape leaves (Fila
- pronounced fee'-lah). Small leaves tend to be more tender.

Boil grape leaves until they are soft, but not tender. The time
will depend on the leaves. Fresh ones will only take a minute.

Fold grape leaves around small spoonfulls of meat mixture, sealing

In a large pot (preferably one with a large surface area on the
bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on
top. Do this all at once, not as you roll them. Pour 3-4 cups
water or chicken broth over dolmades, cover, and simmer for 2 hours.

1 egg
3-4 T. lemon juice
corn starch

Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk
and mix. Add corn starch (she gave no measurement) to lemon juice
and stir; add to egg mixture. Skim broth off dolmades (it is now
a chicken/beef broth and should be greatly reduced because of the
rice) and add 1 T. at a time to the egg mixture, whisking well.
Egg mixture should thicken.

Remove dolmades from heat. Arrange dolmades in a bowl for serving.
Mix remaining broth into egg-lemon mixture. Stir well and pour
over dolmades.


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