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Print this Recipe    Dolmathes

1 pound grape leaves
1/2 cup long-grain white rice
3 tablespoons olive oil
2 teaspoons dried mint
2 teaspoons dried dill
1/2 cup water
1/3 cup butter
1 cup chicken stock
3 large onions, minced
1 1/2 pounds ground turkey

Drain brine from grape leaves, snip off stems and rinse thoroughly
in cold water. Drain and 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

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 to
tightly as the rice will expand during cooking. Continue until all
leaves are filled.

Layer stuffed leaves in a circular pattern in the Dutch oven, seam
side down. Shape any remaining meat 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.

Avgolemono Sauce with Yogurt

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