These homemade dolmades offer a perfect balance of tender grape leaves and a rich, savory filling. The combination of ground round, white rice, and aromatic herbs like dill and parsley creates a deeply satisfying texture and flavor. Simmered slowly to allow the rice to absorb the juices, each bite is moist and flavorful. The dish is traditionally served with a light, tangy lemon-egg sauce that cuts through the richness, making it an ideal appetizer or light main course. Perfect for Mediterranean-themed dinners or potlucks, these stuffed leaves are a comforting classic that feels both elegant and homey. They hold together well and can even be prepared ahead of time, making them a convenient choice for entertaining.
Dolmades 2
Description
These homemade dolmades offer a perfect balance of tender grape leaves and a rich, savory filling. The combination of ground round, white rice, and aromatic herbs like dill and parsley creates a deeply satisfying texture and flavor. Simmered slowly to allow the rice to absorb the juices, each bite is moist and flavorful. The dish is traditionally served with a light, tangy lemon-egg sauce that cuts through the richness, making it an ideal appetizer or light main course. Perfect for Mediterranean-themed dinners or potlucks, these stuffed leaves are a comforting classic that feels both elegant and homey. They hold together well and can even be prepared ahead of time, making them a convenient choice for entertaining.Ingredients
Directions
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Heat olive oil in a skillet over medium heat.
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Add minced garlic and cook for another minute until fragrant.
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Stir in the uncooked rice, chopped dill, parsley, lemon juice, salt, and pepper.
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Mix in the ground round and break it up with a spoon, cooking until browned.
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Pour in hot water, stir well, cover, and simmer for 5 minutes to par-cook the rice.
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Remove from heat and let the filling cool completely.
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Prepare grape leaves by draining them and rinsing thoroughly; if using fresh leaves, blanch them briefly until pliable.
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Line the bottom of a large, heavy-bottomed pot with a few tough grape leaves to prevent sticking.
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Place a grape leaf rough-side up on a flat surface with the stem end facing you.
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Place a teaspoon of the rice and meat mixture near the stem end of the leaf.
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Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip.
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Place the rolled dolmades seam-side down in the prepared pot, packing them tightly in layers.
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Place an inverted heat-proof plate on top of the dolmades to keep them from unrolling during cooking.
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Add enough water to cover the dolmades completely.
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Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours.
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Check for doneness by tasting one; the rice should be tender. Continue simmering if needed.
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Remove from heat and let cool in the pot.
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For the sauce, beat egg whites until foamy in a small saucepan.
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Add the egg yolk and juice from 1-2 lemons to the egg whites.
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Slowly whisk in 1/2 cup of the cooled cooking liquid from the dolmades.
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Cook the sauce over low-medium heat, stirring constantly, until it thickens slightly but does not boil.
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Serve the dolmades cold or at room temperature, drizzling the lemon-egg sauce over each serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 993.6kcal
- % Daily Value *
- Total Fat 31.6g49%
- Saturated Fat 7.2g36%
- Cholesterol 202.7mg68%
- Sodium 269.2mg12%
- Total Carbohydrate 154.3g52%
- Dietary Fiber 40.3g162%
- Sugars 17.4g
- Protein 52.9g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
