Savvybearcat.com

Save to favorite Discuss Byzantine Dolmathes (Stuffed Grapeleaves) recipe

Write a comment Print Byzantine Dolmathes (Stuffed Grapeleaves) recipe

Print this recipe Email Byzantine Dolmathes (Stuffed Grapeleaves) recipe to friend

Email this recipe

Byzantine Dolmathes (Stuffed Grapeleaves)

Category: Greek

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

Karen Mintzias
1 Jar grapeleaves (or fresh)

MMMMMFILLING

2 tbsp Oil
1 lb Ground beef or lamb
2 Onions, chopped
1 Garlic clove, pressed
2 cup Water
1/2 cup Tomato sauce
1 cup Rice
2 tbsp Chopped mint
2 tbsp Chopped parsley
1/2 tsp Salt
Pepper to taste
1/8 tsp Cinnamon
1/2 cup Currants
1/4 cup Port wine (optional)
1/4 cup Pine nuts or walnuts
2 cup Water
1 Lemon (juice only)

MMMMMSAUCE

3 Eggs
2 Lemons (stained juice only)
1 cup Hot broth

Instructions:

If using canned grape leaves, rinse off brine by floating leaves in a
basin of cold water. Prepare fresh vine leaves by pouring a cup of
boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out
at a time on a flat surface. Lay leaf stem side up. Snip off stem
with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and
garlic on medium heat for 5 minutes, mixing it as it cooks. Add water
and remaining ingredients. Bring to a boil. Cover. Reduce heat to
simmer and cook 10 minutes, until water is absorbed. Set aside until
cool enough to handle. Put 1 teaspoon of filling near stem. Bring
left side of leaf towards center, then bring right side towards
center. They will not always meet. Pick up stem end of leaf, tucking
in the filling. Roll away from you. It will be an oblong roll like a
sausage.

Line the bottom of a large skillet with 4 leaves. Place each roll so
that the tucked under end is on the bottom. Arrange each roll snugly,
one next to the other, until all the leaves (except 3), and filling
are gone. Place these leaves flat on top of rolls. Place a flat dish
on top of rolls also to prevent their unravelling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce heat to
simmer and cook 45 minutes. When done, remove pot from fire. Make
Egg and Lemon Sauce and add to broth immediately or serve without
sauce either cold as an appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least
5 minutes, with an electric beater or 10 to 15 minutes by hand. Add
juice slowly, beating all the while. Mix 1 cup hot broth into beaten
eggs, stirring it in quickly with spoon (or wire whisk) so heat will
not curdle the eggs. Cook over very low heat until thickened.

From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
Books, New York.

Typed for you by Karen Mintzias