Dolmadakia With Avgolemono Sauce Recipe

"Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, DO NOT serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer)."

Step by Step Method

Step 1

Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.

Step 2

Unfold the vine leaves and rinse under cold running water.

Step 3

In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.

Step 4

Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.

Step 5

Arrange stuffed leaves closely packed in layers in a small flame-proof metal baking dish (I use an 8 x 8-inch pan or a more decorative oval pan with a similar area).