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Print this Recipe    Dolmathes

Serves 10

1 pound prepared grape leaves
1/2 cup long grain rice
3 tablespoons olive oil
2 teaspoons dried mint
2 teaspoons dried dill weed
1/2 cup water
1/3 cup butter
1 cup chicken stock
3 large onions, minced
1 1/2 pounds ground turkey
salt and pepper to taste

Drain brine from grape leaves, snip off stems and rinse thoroughly
in cold water, drain in a colander, set aside.

Mix ground turkey, rice, onion, oil, mint, dill, water salt and
pepper. Line the bottom of a Dutch oven with any torn grape leaves
you may have.

With the stem end facing you, place 1 tablespoon of the meat mixture
at the base of the leaf, fold sides in and roll up. Do not roll
too tightly as the rice will expand during cooking. Continue until
all the leaves are filled.

Layer stuffed leaves in a circular pattern in the Dutch oven, seam
side down. Shape any remaining meat mixture into meatballs and lay
on top. Add chicken stock and enough water to cover dolmathes.
Place an inverted heavy plate on top to prevent shifting. Bring to
a boil, reduce heat to a simmer and cook, covered, for 50 minutes.
Shake pan occasionally to prevent sticking.

Place dolmathes on a large serving plate and pour avgolemono sauce
over.


Avgolemono Sauce with Yogurt
Serves 10

1/2 cup plain yogurt
1 cup broth, from Dolmathes
1 1/4 tablespoons cornstarch
2 tablespoons cold water
4 eggs, beaten
3 teaspoons lemon juice
2/3 dash salt
2/3 dash white pepper

Combine yogurt and broth; set aside. In a medium saucepan dilute
cornstarch in water, add eggs and beat well. Add lemon juice, salt
and pepper while beating. Fold in yogurt mixture. Place over low
heat and continue beating until sauce thickens to consistency of
heavy cream. DO NOT BOIL or eggs will curdle.

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Taste: Ease of Prep: Appearance:
WOW! What a big hit!, January 21, 2006 - 01:11 PM
Reviewer: Michelle C from Pueblo, CO USA
This was a very easy recipe (as far as Dolmathes go). Instead of mincing the onions I put them in a blender with the water until they were liquid. My husband really liked them, but they do need a teaspoon of salt next time I make them. I was not that impressed with the sauce. I don't think that I will make it again. It took a lot of time (25-30 min) and it was not worth the wait to eat these awesome Dolmathes.

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