Real Recipes From Real Home Cooks ®

greek dolmades with avgolemono sauce

Recipe by
Francine Lizotte
Surrey South, BC

Super easy and super tasty, these little appetizers are a delicious choice anytime! With a nice lemon-egg sauce, everyone will enjoy their flavor and simplicity!

yield 50 dolmades
prep time 40 Min
cook time 1 Hr
method Stove Top

Ingredients For greek dolmades with avgolemono sauce

  • 50
    medium grape leaves, such as california or turkish grape leaves
  • 1 lb
    ground lamb
  • 1 1/4 c
    white onions, finely chopped
  • 1/4 c
    arborio rice
  • 2 lg
    cloves garlic, pressed
  • 1/4 c
    fresh mint, chopped
  • 1/4 c
    fresh chopped parsley, plus more for garnish
  • 1 tsp
    ground himalayan sea salt
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground cinnamon
  • 1/4 c
    extra virgin olive oil, plus more to drizzle
  • juice of 1 large lemon
  • 4 c
    hot chicken broth
  • 1 c
    reserved chicken broth
  • 2 lg
    free-run eggs, room temperature
  • 2-3 lg
    lemons, juiced (about 1/2 cup)
  • 1 sm
    pinch ground himalayan sea salt
  • 1 sm
    pinch white pepper

How To Make greek dolmades with avgolemono sauce

  • 1
    Soak separated leaves in cold water for 10-15 minutes. Meanwhile in a medium bowl, combine all the ingredients except juice from lemon and chicken broth. Using clean hand, mix until very well-blended; set aside. Drain leaves in a colander.
  • 2
    Place the rougher side up and stuffing one leaf at a time, scoop about ½ tbsp. lamb mixture, rolling in the palm of the hand. Place it right at the base of the leaf. If there’s a stem, tear it off and discard it. Take one side and fold over the mixture and then fold the other loose end over top; repeat on the other side. Roll up firmly (not too tight or not too loose), folding in if necessary, to the end forming a cylinder shape. Repeat until lamb mixture is gone.
  • 3
    Cover the bottom of a tall pot with broken leaves. Place dolmades starting from the outside and working our way in (don’t squeeze, just snuggle). Stack another layer if needed. Drizzle the dolmades with olive (about 1 ½ tbsp.) and with lemon juice. Place a lid and pour hot chicken broth. Turn the heat to medium-high and bring it until it just starts to simmer and bubbles appear on the outside edge. Turn heat down to medium-low, cover and cook for 1 hour.
  • 4
    After cooking time is over, remove carefully the lid inside the pot and check if dolmades are cooked when a fork inserted slice in easily. If not, cook for another 10 minutes with the lid of the pot on.
  • 5
    Use 1 cup of chicken broth from the pot and pour in a medium saucepan over medium-low heat to keep it warm. In a medium bowl, whisk eggs. Place a damp towel underneath to keep bowl in place. Pour slowly lemon juice whisking constantly and continue whisking until airy and frothy. Very slowly, add hot broth a little at a time, whisking constantly and vigorously. When broth is almost all use, pour the egg mixture to the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
  • 6
    Spoon Avgolemono sauce over dolmades and sprinkle parsley over top. Serve immediately. Make 50 dolmades.
  • 7
    To view this recipe on YouTube, click on this link >>>>