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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dolmades Recipe

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This recipe for Dolmades is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 jars grape leaves
1 1/2 pounds ground beef
1/2 cup total of dried mint, dried dill, and dried thyme
1/2 cup water
1/2 teaspoons pepper
2 beef bullion cubes
1 cup long-grain rice
1/4 cup lemon juice
2 tablespoons vegetable oil
4 tablespoons margarine

Directions:
Directions:
Remove grape leaves from jars, and place them in a large glass pan; cover the leaves with warm tap water.

Combine all ingredients except the leaves, the margarine, and the bullion cubes. Mix well.

Place grape leaf vein side up, smooth side down. Remove stem. Place one tablespoon of meat mixture approximately two-thirds down from the top of leaf and in the center. Fold bottom of leaf up and over the meat, fold sides inward, and roll up from the bottom, like you were rolling a very small burrito.

Place 2 tablespoons of olive oil in the bottom of the pot, and then place rolled dolmades in the pot. Continue to roll dolmades until you have used all the meat. Add bullion cubes and margarine. Cover dolmades with a heavy heat-resistant plate to weigh them down. This will keep them from coming unrolled. Cover all with water, and simmer dolmades (with lid askew) on a medium-low light for 1 hour minutes. Top with Avgolemono Sauce (recipe follows).

For Avgolemono Sauce, beat 3 egg whites until stiff. Fold in 3 egg yolks, 4 tablespoons lemon juice, and 2 to 3 large spoonfuls of the liquid dolmade cooking water.

Number Of Servings:
Number Of Servings:
6

 

 

 

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