Dolmades with Avgolemeno Sauce
Discover the rich, Mediterranean flavors of **Dolmades with Avgolemono Sauce**, a timeless Greek dish perfect for any occasion. These tender grape leaves are stuffed with a fragrant blend of rice, fresh herbs like dill, parsley, and mint, and an optional touch of ground meat for added heartiness. Slowly simmered in a delicate broth, the dolmades are then crowned with a luxurious Avgolemono sauce—a silky, tangy mixture of eggs and fresh lemon juice that elevates every bite. Whether served warm or at room temperature, this dish is a harmonious balance of zesty, savory, and herbaceous notes, making it a crowd-pleasing appetizer or centerpiece. Perfect for lovers of authentic Greek cuisine, this recipe is sure to transport your taste buds straight to the Mediterranean!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 50 pieces Grape leaves (jarred or fresh)
- 250 grams Ground beef or lamb (optional)
- 200 grams Rice (short-grain or arborio)
- 1 medium Yellow onion, finely chopped
- 3 tablespoons Fresh parsley, finely chopped
- 3 tablespoons Fresh dill, finely chopped
- 2 tablespoons Mint leaves, chopped
- 1 teaspoon Lemon zest
- 120 milliliters Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 750 milliliters Water or chicken broth
- 2 large Eggs
- 3 tablespoons Extra lemon juice (for Avgolemono sauce)
Directions
Step 1
If using jarred grape leaves, rinse them to remove excess brine and pat dry. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes to soften, then set aside.
Step 2
In a large bowl, combine the rice, ground beef or lamb (if using), onion, parsley, dill, mint, lemon zest, 3 tablespoons of olive oil, lemon juice, salt, and pepper. Mix until well combined.
Step 3
Lay a grape leaf shiny-side down on a flat surface. Place a heaping teaspoon of the filling near the stem end of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly to form a small cylinder. Repeat with remaining leaves and filling.
Step 4
Line the bottom of a large, heavy pot with leftover or torn grape leaves to prevent sticking. Arrange the rolled dolmades seam-side down in tight rows, layering if necessary.
Step 5
Pour the remaining olive oil and water or chicken broth over the dolmades. Place a heatproof plate on top to keep them from unraveling during cooking. Cover the pot with a lid and bring to a gentle simmer over medium-low heat. Cook for 45-60 minutes, or until the rice is tender.
Step 6
While the dolmades are cooking, prepare the Avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking continuously.
Step 7
Once the dolmades have cooked, remove 1 cup of the warm cooking liquid and slowly whisk it into the egg-lemon mixture to temper the eggs.
Step 8
Pour the Avgolemono sauce back into the pot over the dolmades. Gently shake the pot to distribute the sauce evenly. Do not boil or the sauce may curdle.
Step 9
Serve the dolmades warm or at room temperature with the Avgolemono sauce spooned over them.
Nutrition Facts
| Serving size | (1898.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2300.4 |
| Total Fat 179.1g | 0% |
| Saturated Fat 41.5g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 572mg | 0% |
| Sodium 4035.6mg | 0% |
| Total Carbohydrate 99.7g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 8.3g | |
| Protein 76.2g | 0% |
| Vitamin D 99.5IU | 0% |
| Calcium 1095.0mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1964.1mg | 0% |
Source of Calories