Dolmas with Avgolemono Sauce
Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce.
I added honey and sugar so the granddaughters would eat them.
Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on.
Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.
Dolmas with Avgolemono Sauce
Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce.
I added honey and sugar so the granddaughters would eat them.
Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on.
Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.
Open in Cookpad AppSteps
- 1
Drain the leaves. Carefully remove the leaves from the jar. This tip helped me. Where the jar narrows at the top slip a butter knife between the side of jar and leaves. Now press the packed leaves in towards the center of the jar, carefully pull out half of the leaves. Rinse and pot into a pot and boil for 15 minutes. Drain and let cool.
- 2
Melt the butter and dice the onion. Add the rice and parboil the rice with the onion in the butter. Do this for 7 minutes.
- 3
Add in the ground chuck, spice and half the beef broth.
- 4
Cover and cook till browned. When the liquids are absorbed remove from heat and allow it to cool. When cool add the eggs and mix well.
- 5
Spread out the leaf with ribbed side down. Take a spoon add a little bit of filling mixture to the middle bottom of leaf. If leaf is too small use two leaves. Fold the sides inward towards the center like a burrito.
- 6
Tightly roll bottom to top. When these are cooked they will expand a bit as the rice cooks more and gets a bit bigger.
- 7
Take torn leaves and set on the bottom of pot so the bottom rolled dolmas won't burn. Layer the bottom then stack on top till all you can roll is rolled and in the pot. Cover with half quart beef broth, and and one and a half quarts of chicken broth. Simmer 45 minutes.
- 8
As that is being done. Beat the eggs with the salt and heat the broth. It's fixing to get tricky.
- 9
Add a ladle of hot broth, slowly into the egg mixture stirring constantly this will help temper the eggs. When eggs are tempered add to the rest of the chicken broth.
- 10
Serve the with the Avgolemono Sauce with the Dolmas. I hope you enjoy!!!
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