Stuffed vegetables and leaf rolls
Served hot in Greek cooking, dolmadakia are vine leaves wrapped around a ground-lamb and rice filling and cooked in liquid. An egg-and-lemon sauce added just before serving coats the rolls in a silky, lightly tangy finish.
Work the ground lamb together with the grated onion, washed rice, dill, dried mint, olive oil, salt and black pepper until thoroughly combined.
Lay out the vine leaves with the veined side facing you. Put one 5 ml measure of filling near the end, fold in the sides and roll up tightly. Arrange in the bottom of a pan.
Place a plate over the stuffed leaves and add the hot meat stock. Cover and cook over low heat for 12 minutes.
Whisk the eggs with the lemon juice, then whisk in a ladleful of cooking liquid to thin the sauce. Take the pan off the heat, pour the sauce over the stuffed leaves and serve immediately.
Take the pan off the heat and stir gently as you add the sauce. Otherwise, the eggs will curdle and the sauce will turn grainy. Allergens: contains eggs.
İlk kez asma yaprağı sardım ve itiraf edeyim ilk birkaçı dağıldı, ama tekniği yakalayınca hız kazandım. Sosu eklerken tencereyi gerçekten ocaktan almak gerekiyormuş, bir kez unutup az koyulaştı ama tadı yine de çok iyiydi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.