Dolmadakia With Avgolemono Sauce

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).

Step 6: Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.

Step 7: Place a heat-proof plate on top of the grape leaves to weigh them down.

Step 8: Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.

Step 9: Let the leaves cool slightly in the broth and remove from broth, reserving the broth.

Step 10: Beat the egg yolks Add the juice of the other lemon to the yolks.

Step 11: Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.

Step 12: Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.

Step 13: Serve immediately while sauce is warm.