Dolmades Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: NOTE: This recipe is for a 10 lb batch (used for greek festivals, etc.)
10 lbs ground beef
10 cups Uncle Ben Rice (4 lbs)
10 cups blender beaten tomatoes (use a #10 can of whole tomatoes, blend them juice and all to get 15 cups)
8 oz cup of dried mint leaves finely crushed
1 cup dried onions that have been soaked in 2 cups of cold water for at least 5-10 minutes
10 teaspoons of salt
5 teaspoons of black pepper
4-5 jars (2 lb size) of Orlando Grape Leaves
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Directions: |
Directions:.Mix the meat, rice and tomatoes (including juice) and then add the rest of the ingredients. If mixture is thick then just add a little water.
Place vine leaf (shiny side down) on table. Put 1 1/2 teaspoons of the mixture into the middle of the leaf. Fold sides to center of leaf. Then roll from stem to end of leaf.
Layer the stuffed leaves in a pot (no more than 3 layers of stuffed leaves). Add 1 stick of butter, 1 quart of water and 1 cup of lemon juice. Place a plate on top of the leaves to keep them from opening up while cooking. Cook for about 1 hour. NOTE: You can use chicken broth instead of water.
Please note if you want to serve them with Avgolememo Sauce you will need to do so while dolmades are warm.
Sauce below will make enough for about 2 dozen dolmades.
3 eggs
juice of 1 lemon
Beat Eggs, add lemon juice and beat until thick. Gradually add small amounts of hot broth from dolmades to egg and lemon mixture while beating. Egg mixture should become warmed by the small amounts of broth. Proceed slowly adding broth so egg mixture does not curdle.
Pour sauce over dolmades, if desired. |
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Number Of
Servings: |
Number Of
Servings:about 400 based on stuffing |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Katherine's Dolmade recipe is still used today for St Demetrios Greek Festivals held each fall. They are a favorite of many who attend and also within the family.
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