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"A taste of Greece"

Dolmades (stuffed grape leaves)

1 Jar Grapevine leaves (substitute cabbage if necessary)
1 1/2 lbs. ground beef and 1/2 lb. ground pork (may substitute ground turkey for beef)
1 1/2 teaspoons salt
Pepper to taste
2 tablespoons vegetable oil
2 onions, grated
1 cup long-grain rice
Juice of 1 1/2 lemons
1/2 cup chopped parsley
1/4 cup dill
1/4 cup mint
1/4 cup butter
2 cups beef or chicken broth
4-8 tablespoons lemon juice


Rinse leaves in cold water. Let them stand in warm water as you are preparing the dolmades. If necessary, you may simmer the leaves in water for 10 minutes to soften them.

Combine meat, salt, pepper, oil, onions, rice, lemon juice, parsley, dill and mint, adding 3/4 cup water, making a soft, loose mixture.

Place 1 teaspoon of the filling in the center of a grape leaf, ribbed side, facing up. Use the leaf and filling to make a narrow roll. If you like, you can freeze the roll at this point to save it for a later date.

If you are planning on eating them immediately, line a deep sauce pan with grapevine leaves and arrange the dolomades in layers. Add butter, broth and lemon juice. Cover with inverted plate. Simmer, covered, for about 45 minutes or until the rice is tender.

If desired serve with Egg-lemon sauce (see below), sour cream or plain yogurt.

Makes approximately 65 rolls.


For oven: Place rolls in a deep baking pan. Barely cover with broth and butter. Bake, covered, at 350 degrees or until rice is tender.

For pressure cooker: Add butter and 1 cup water. Cook 12 minutes under 15 lbs. pressure.

Avgolemono (egg-lemon sauce)

2 eggs, well-beaten
1/4 cup water
Juice of 2 lemons

Beat eggs until light and fluffy in a mixing bowl. Add lemon juice and water, blending well. Beating constantly, gradually add hot liquid of Dolmades, until eggs are lukewarm. Remove the saucepan from heat and slowly pour the egg sauce over the Dolmades. Shake saucepan to spread sauce evenly. Serve at once.


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