Greek dolmathakia


Dolmathakia with egg and lemon sauce



*40 large fresh grape leaves

*700 g beef or lamb mince

* 1 big onion, chopped

*2 tbsp finely chopped dill

*2 tbsp finely chopped mint

* ½ long grain white rice

* 2 cups beef or chicken broth

* a large lemon’s juice

* 2 egg yolks

*3 tbsp Olive oil

*Salt, pepper to taste






Wash vine leaves and put them in a pot with boiling water for 2-3 minutes.
Remove grape leaves from the pot and drain them.
In a large bowl, mix all the ingredients except for the broth and the butter.
Sprinkle with salt and pepper and mold, until all ingredients are unified.
Place grape leaves, one by one, on a clean surface, making sure their shiny side is atop.
Fill every vine leaf with ½ tbsp of the mixture and roll tightly, folding edges inwards – making sure the mixture won’t spill.
In a shallow pot, put Dolmathakia very close to one another. Cover them with a plate to keep them from opening while boiling and add the broth and 2 tbsp olive oil. Boil for 20 minutes approximately.
In a bowl, mix egg yolks with lemon juice and keep mixing while adding juice from the pot where Dolmathakia are being cooked.
When egg and lemon juice is ready, slowly add it in the pot, after removing it from heat.
Place the pot on the heat right away, just for a little while. Once Dolmathakia are slightly cooked, hold the pot form its handles and stir.
Serve right away.

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