This recipe is special to me because while I was growing up, our family always had dolmades for holidays and important events. They are fantastic for parties. You may also serve them as an entree. —Elizabeth Latsis, Tacoma, Washington

Total Time

Prep: 45 min. Cook: 45 min.

Makes

about 6 dozen (2 cups sauce)


Updated: Aug. 31, 2023

Ingredients

1 large sweet onion, finely chopped3/4 cup beef broth1/2 cup uncooked long grain brown rice1/2 cup chopped fresh parsley1 large egg3 tablespoons tomato sauce1 tablespoon olive oil1 tablespoon butter, melted2 teaspoons minced fresh mint2 teaspoons kosher salt2 teaspoons pepper1 pound ground beef1 jar (16 ounces) grape leaves, rinsed and drainedAVGOLEMONO SAUCE:2 cups beef broth2 medium lemons3 large eggs, beatenDash kosher saltDash pepper

Directions

In a large bowl, mix the first 11 ingredients; crumble beef over top and mix lightly but thoroughly. Pat grape leaves dry with paper towels. Line bottom of a Dutch oven with 8 grape leaves. Place about 1 tablespoon beef mixture on each remaining grape leaf, shiny side down. Fold in long sides over filling; roll up. Repeat. Arrange dolmathes seam side down over grape leaves in Dutch oven. Place a heavy plate over dolmathes. Add enough water just to cover plate. Bring to a boil; reduce heat. Cook, covered, until rice is tender, 45-50 minutes. Meanwhile, for avgolemono sauce, in a small saucepan, bring broth to a boil. Reduce heat to a simmer. Finely grate zest from lemons. Cut lemons crosswise in half; squeeze juice from lemons. Transfer zest and juice to a small bowl. Whisk in eggs, salt and pepper until blended. Gradually whisk egg mixture into broth. Cook and stir over low heat until slightly thickened, 4-5 minutes (do not boil). Remove plate from Dutch oven; remove dolmathes with tongs, draining excess liquid. Serve with sauce.

Nutrition Facts

1 dolma with 1-1/2 teaspoons sauce: 35 calories, 2g fat (1g saturated fat), 18mg cholesterol, 237mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 2g protein.

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