Greek stuffed grape leaves with lemon sauce (Dolmades Me Avgolemono)

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Greek stuffed grape leaves with lemon sauce (Dolmades Me Avgolemono)

1 1/2 pounds lean ground beef
2 large onions, chopped
1 cup uncooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mint leaves, crumbled
1 jar grapevine leaves (1lb.)
2 chicken bouillon cubes
2 tablespoons butter or margarine
3 eggs
1 lemon

Mix together in large bowl, beef, onions, rice, salt, pepper, and mint leaves, with 1 cup water. Drain grape leaves from jar, and wash them well. Separate largest and most perfect leaves and put a spoonful of the above mixture in center of each leaf. Roll up toward top point of leaf, folding in edges. Tear some of the imperfect leaves, and lay in bottom of large kettle. Put stuffed grape leaves on top of torn leaves in the kettle. Repeat until all ingredients are used. Dissolve chicken bouillon cubes in 1 cup hot water and pour over leaves. Cover and steam over low heat for about 1 hour. There should be some liquid in kettle. If necessary add a little more water. Beat eggs and juice of lemon together. Mix a little of the liquid from the kettle with the egg and lemon juice. Pour mixture over cooked stuffed grape leaves, and serve.

Serves 6.

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