Dolmades 2 (4 Per Serving At 4 Points Including Sauce!)

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.

Cooking Method: Boiling, Stewing

Cuisine: Greek

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 993.6

Dietary: Vegetarian

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.

Directions

1
Heat olive oil in a skillet over medium heat.
2
Add chopped onions and leek, sautéing for about 5 minutes until softened.
3
Add minced garlic and cook for another minute until fragrant.
4
Stir in the uncooked rice, chopped dill, parsley, lemon juice, salt, and pepper.
5
Mix in the ground round and break it up with a spoon, cooking until browned.
6
Pour in hot water, stir well, cover, and simmer for 5 minutes to par-cook the rice.
7
Remove from heat and let the filling cool completely.
8
Prepare grape leaves by draining them and rinsing thoroughly; if using fresh leaves, blanch them briefly until pliable.
9
Line the bottom of a large, heavy-bottomed pot with a few tough grape leaves to prevent sticking.
10
Place a grape leaf rough-side up on a flat surface with the stem end facing you.
11
Place a teaspoon of the rice and meat mixture near the stem end of the leaf.
12
Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip.
13
Place the rolled dolmades seam-side down in the prepared pot, packing them tightly in layers.
14
Place an inverted heat-proof plate on top of the dolmades to keep them from unrolling during cooking.
15
Add enough water to cover the dolmades completely.
16
Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours.
17
Check for doneness by tasting one; the rice should be tender. Continue simmering if needed.
18
Remove from heat and let cool in the pot.
19
For the sauce, beat egg whites until foamy in a small saucepan.
20
Add the egg yolk and juice from 1-2 lemons to the egg whites.
21
Slowly whisk in 1/2 cup of the cooled cooking liquid from the dolmades.
22
Cook the sauce over low-medium heat, stirring constantly, until it thickens slightly but does not boil.
23
Serve the dolmades cold or at room temperature, drizzling the lemon-egg sauce over each serving.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/dolmades-2-4-per-serving-at-4-points-including-sauce/