Dolmades
This recipe, passed down from my grandfather to my mother, is a Greek recipe for stuffed grape leaves.
This recipe, passed down from my grandfather to my mother, is a Greek recipe for stuffed grape leaves.
- 4 eggs
- salt to taste
- pepper to taste
- 1 tablespoon fresh parsley minced
- 1 jar grape leaves (about 25 leafs)
- 1 lb ground round
- 1 lb ground lamb (you can use two pounds of ground
- 1 box tabouli mix (i cup raw rice if you can't find t
- 1 onion fine chopped any size you want, i prefer mild sweet onion
- 1 clove (crushed or pressed into meat mixture)
- 3 cans chicken broth (you can use just water if you wa
- 4 lemons squeezed or 4 lemon juice, equivalent
- Carbohydrate 3.91959625001547 g
- Cholesterol 16.40214058 mg
- Fat 3.69885727500193 g
- Fiber 0.775822491296252 g
- Protein 5.36546882915726 g
- Saturated Fat 1.47727132121032 g
- Serving Size 1 1 serving(s) (100g)
- Sodium 216.130848210137 mg
- Sugar 3.14377375871922 g
- Trans Fat 0.538284209195583 g
- Calories 68 calories
Step-by-step
- Drain, rinse and dry grape leaves. Place off to the side.
- In a large bowl mix ground round, lamb, salt, pepper, minced parsley, chopped onion, crushed or pressed garlic and Tabuli (or rice); mix well.
- Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
- Fold stem up over meat mixture, fold one side leaf over mixture, fold top over then roll the rest but not tight. (Like making a burrito.)
- Use toothpicks to keep the stuffed leaves together.
- Place in at least a 1-gallon pot.
- Continue until all leaves are filled and snug in the pot. If you run out of grape leaves, you can roll little balls of meat mixture and place in the pot.
- Cover all stuffed leaves with chicken broth, adding water if needed. (You can use just water if you want.)
- Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
- Remove about 1 quart of broth from pot and let cool down a little (hot, but not scalding).
- In another bowl beat 4 eggs until frothy, adding slowly lemon juice.
- Take the warmed broth and add to the egg mixture slowly, 1/2 ladle at a time, still beating the egg mixture.
- After all broth is mixed with egg & lemon, slowly add to the pot on the stove.
- Cover the pot and turn flame off.
- Let sit for about 10 minutes then serve.
- Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
My Grandmother's Dolmades: A Taste of Tradition
The aroma of simmering herbs and tender meat, a symphony of flavors that transport me back to my childhood. This isn't just a recipe; it's a story, a legacy passed down through generations, a warm embrace from my grandmother's kitchen. These dolmades, or stuffed grape leaves, are more than just a dish; they're a testament to family, tradition, and the comforting power of simple, well-loved food.
My grandmother, a woman whose hands knew the secrets of every spice and whose heart overflowed with generosity, taught me this recipe. I remember spending countless hours in her kitchen, watching her deftly roll the fragrant filling into each tiny leaf, her movements as precise and graceful as a dancer's. The kitchen was always alive with activity – the sizzle of onions, the comforting warmth of the simmering broth, the murmur of her stories. These weren't just cooking lessons; they were lessons in life, shared over steaming bowls of her delicious creations.
The ingredients are simple, yet their combination creates a symphony of flavor. The tender grape leaves, bursting with a subtle sweetness, perfectly cradle the savory heart of ground lamb and rice. A hint of lemon brightens the richness of the meat, while fresh herbs add a touch of springtime freshness. And the avgolemono sauce, a creamy, lemony elixir, completes the experience, binding all the flavors together in perfect harmony. It's a taste that evokes warmth, nostalgia, and a deep sense of connection to my heritage.
More than just a recipe, these dolmades are a symbol of family gatherings, laughter shared around the table, and the enduring comfort of traditional food. It's a dish that transcends mere sustenance; it's a celebration of heritage, a link to the past, and a cherished treasure I’m proud to share.
Making dolmades is a labor of love, a meditative process that requires patience and care. It's a chance to slow down, to connect with your ingredients, and to feel a sense of purpose in creating something beautiful and delicious. Each carefully rolled leaf holds within it not just the flavors of the filling but also the love and care that went into its creation. And every bite transports me back to those cherished moments in my grandmother's kitchen, a feeling that is as warm and comforting as the dolmades themselves.
This is not just a meal; it is a memory, a tradition, a connection to my heritage, and a legacy I intend to pass on to future generations. The simple act of creating these dolmades allows me to connect with my roots, honor my grandmother's legacy, and share a piece of my heart with those I love. The warmth of the avgolemono sauce, the savory richness of the filling, it's more than just food; it's a feeling, a memory, a story told in every bite.
So, gather your ingredients, roll up your sleeves, and embark on a culinary journey. Allow the process to transport you, to connect you to something larger than yourself. And as you savor the flavors of these dolmades, may you feel the same warmth, the same love, the same connection to tradition that I feel with every single bite.
