Dolmadakia with ground meat in egg and lemon sauce

Name: Dolmadakia with ground meat in egg and lemon sauce
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg ground beef; 1/2 kg grape leaves; 1/2 cup rice (preferably long-grain); 3 tbsp finely chopped parsley; 2-3 dry onions, finely chopped; 1/2 cup olive oil; 2 eggs; 2 lemons; 1 tbsp corn starch; salt, pepper and the water that is needed

Cookpad Greece @cook_8238176

Greece

Dolmadakia (small dolmades, Greek stuffed grape leaves), one of the most delicious dishes, especially in winter. I could eat this 2-3 times a week but they are a bit cumbersome to make.

Recipe by smoketses

Dolmadakia (small dolmades, Greek stuffed grape leaves), one of the most delicious dishes, especially in winter. I could eat this 2-3 times a week but they are a bit cumbersome to make.

Recipe by smoketses

Cookpad Greece @cook_8238176

Greece

Dolmadakia (small dolmades, Greek stuffed grape leaves), one of the most delicious dishes, especially in winter. I could eat this 2-3 times a week but they are a bit cumbersome to make.

Recipe by smoketses

Dolmadakia (small dolmades, Greek stuffed grape leaves), one of the most delicious dishes, especially in winter. I could eat this 2-3 times a week but they are a bit cumbersome to make.

Recipe by smoketses

Saved

Ingredients

6 servings

1 kgground beef
1/2 kggrape leaves
1/2 cuprice (preferably long-grain)
3 tbspfinely chopped parsley
2-3dry onions, finely chopped
1/2 cupolive oil
2eggs
2lemons
1 tbspcorn starch
salt, pepper and the water that is needed

Saved

Steps

1

Wash the grape leaves thoroughly and blanch them in boiling water, taking care that they don't dissintegrate.
2

Remove them with a sifter ladle and spread them out on a platter.
3

Place the ground beef, the rice, onions, finely chopped parsley, salt, pepper and the egg whites in a bowl. Knead well.
4

Take the leaves one at a time, place a little stuffing at one end (a little more than a tbsp more or less).
5

Wrap the leaf carefully and roll to close then place the dolmades in a wide pot.
6

Add hot water as much as is needed to cover them, the oil and a little more salt. Cover with a plate, put the lid on the pot and let them simmer for about 75-90 minutes.
7

Beat the egg yolks, add the lemon juice and the corn starch, then temper with some of the stock from the pot. Follow by pouring the sauce over the dolmades.
8

Shake the pot over low heat so that the sauce thickens and then serve.