Dolmadakia (Stuffed Grape Leaves)

Steps
- 1
Sauté the two onions in 1 cup olive oil.
- 2
Add the finely chopped parsley and dill.
- 3
Add the rice, 2 cups water (480 ml), pine nuts, salt, and pepper.
- 4
Let it simmer, then add 1/2 cup lemon juice at the end.
- 5
Roll the dolmadakia and simmer them with 2 1/2 cups water (600 ml) and 1/2 cup olive oil (120 ml).
- 6
For the avgolemono, bring 2 cups water (480 ml) to a boil with the vegetable bouillon cube.
- 7
Meanwhile, mix the cornstarch with the egg yolks and 1/2 cup water (120 ml).
- 8
Pour the mixture into the boiling water, whisking well.
- 9
Once thickened, add the margarine or butter and the juice of 1 lemon.
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