A warm-served stuffed vine leaf dish from Greece, dolmadakia wraps a lamb-and-rice filling in vine leaves before simmering. A silky egg-lemon sauce added just before serving gives the rolls a tangy, velvety finish.
Knead the minced lamb together with the grated onion, rinsed rice, dill, dried mint, olive oil, salt and pepper until well blended.
Lay each vine leaf vein-side up, place a teaspoon of filling near the stem end, fold in the sides and roll tightly; arrange the rolls in the base of a pot.
Weigh the rolls down with a plate, pour in the hot broth and simmer over low heat with the lid on for 12 minutes.
Whisk the eggs with the lemon juice, then temper with a ladle of the cooking liquid; take the pot off the heat, pour the sauce over the rolls and serve immediately.
Take the pot off the heat before whisking in the sauce and stir gently, or the egg will curdle and the sauce will turn grainy. Allergens: contains egg.
Placing an upturned plate inside the pot while the rolls simmer keeps them from unrolling and holds them steady as they cook.
Admin DadaGastro · verified in test kitchenİlk 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.
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