Dolmadakia Me Avgolemono (greek Stuffed Grapevine Leaves with Lemon Sauce)

Dolmadakia Me Avgolemono (greek Stuffed Grapevine Leaves with Lemon Sauce)


  • 1 1/2 pound lean ground lamb
  • 2 large onions, chopped
  • 1 cup uncooked rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried mint leaves, crumbled
  • water
  • 1 jar (1 pound) grapevine leaves
  • 2 chicken bouillon cubes
  • 2 tablespoons butter or margarine
  • 3 eggs
  • juice of 1 lemon


serves 6. Mix first 6 ingredients and 1 cup water. Drain grapevine leaves, and wash well to remove brine. Separate largest and most perfect leaves and put a spoonful of the mixture in center of each. Roll up toward point of leaf, folding in edges. Tear some of the imperfect leaves, and put in bottom of large kettle or Dutch oven. Put rolls on torn leaves. Repeat until all ingredients are used. Dissolve Bouillon cubes in 1 cup hot water and pour over leaves. Dot with butter. Cover and steam over low heat for about 1 hour. There should be some liquid in kettle. If necessary add a little more water. Beat eggs and lemon juice together. Add a little of the liquid from the kettle. Pour mixture over rolls, and serve.

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