Description
Tender grape leaves stuffed with a flavorful mixture of lamb, rice, and fresh herbs, simmered to perfection and served with a creamy lemon sauce. These traditional dolmades are perfect as an appetizer or main dish.
Ingredients
Scale
For the Dolmades:
- 1 jar (16 oz) grape leaves in brine
- 1 large sweet onion, finely minced
- 2 tablespoons extra-virgin olive oil
- 1 pound ground lamb (or beef or turkey)
- 3 large garlic cloves, grated
- 2 tablespoons fresh oregano, finely minced
- 2 tablespoons fresh mint, finely minced
- 1/2 cup plain tomato sauce
- 1/2 cup beef broth
- 3/4 teaspoon kosher salt
- 1 1/2 cups water
- 1 cup long grain white rice
- 1 lemon, juiced
- 2 bay leaves
- 2 cups water (for cooking)
For the Lemon Sauce:
- 1 cup low-sodium chicken broth
- 2 lemons, zested and juiced
- 3 large eggs
- 1/4 teaspoon salt
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 10 minutes until softened and lightly caramelized.
- Add ground lamb and brown, breaking it up as it cooks.
- Grate garlic directly into the skillet. Add tomato sauce, beef broth, oregano, mint, and salt. Stir to combine.
- Reduce heat to low, add 1 1/2 cups water and rice. Simmer for 12 minutes until most liquid is absorbed but rice is only partially cooked.
- Remove from heat and cool for at least 20 minutes.
- Meanwhile, soak grape leaves in cold water for 10 minutes, then drain.
- Line a 12-inch skillet with any torn grape leaves.
- To roll dolmades: Place a grape leaf vein-side up, add 1 tablespoon filling near stem end, fold sides over filling, then roll up from stem end.
- Arrange dolmades seam-side down in the skillet, creating an even layer.
- Once all dolmades are rolled (makes about 70), pour lemon juice over them, add bay leaves and 2 cups water.
- Place a few additional grape leaves on top, then an inverted plate to weigh them down.
- Cover, bring to a boil over medium heat (about 10 minutes), then reduce to low and simmer for 1 hour.
- For the sauce: Bring chicken broth to a simmer in a small pot.
- In a bowl, whisk lemon zest, juice, eggs, and salt. Gradually whisk in half the hot broth, then return mixture to pot.
- Cook over medium-low heat, stirring frequently, for 7 minutes until thickened.
- Strain sauce through a sieve and serve with dolmades.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish/Appetizer
- Cuisine: Greek/Mediterranean
Nutrition
- Serving Size: 5 dolmades
- Calories: 275 kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: g
- Unsaturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
