Dolmades (Stuffed Grape Leaves)

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Dolmades (Stuffed Grape Leaves)

Post by DSMBaptist » Tue Dec 29, 2009 12:39 am

As I promised Pixie and Falgas on TLS, here's my Dolmades (Stuffed Grape Leaves) recipie:
Dolmades Recipe #107507
This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.
by DKP
1 hour | 30 min prep

SERVES 20

1 (8 ounce) jar grape leaves (about 25 leafs)
1 lb ground round
1 lb ground lamb (You can use two pounds of Ground round if you can't find ground lamb)
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, minced
1 (4 ounce) box tabouli mix (I cup raw rice if you can't find Tabuli)
1 onion, fine chopped any size you want, I prefer mild sweet onion
1 garlic clove (crushed or pressed into meat mixture)
3 (16 ounce) cans chicken broth (you can use just water if you want.)
4 lemons, squeezed or lemon juice, equivalent
4 eggs
Drain, rinse and dry grape leaves.
Place off to the side.
In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
This is just like making a burrito.
I use toothpicks to keep the stuffed leaves together.
Place in at least 1 gal pot.
Continue until all leaves are filled and snug in pot.
If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
Cover all stuffed leaves with chicken broth adding water if you don’t have enough broth, more broth if you have it on hand (you can use just water if you want).
Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
Remove about 1 quart of broth from pot and let cool down a little.
You want it hot just not scalding hot.
In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
After all broth is mixed with egg & lemon slowly add to pot on stove.
Cover the pot and turn flame off.
Let sit for about 10 minutes then serve.
I like it tart and rich so I use more eggs and lemon then the recipe calls for.
You can experiment how many eggs and lemon you want for the egg lemon broth.
Leftover broth in pot makes good Avgolemono (Egg Lemon soup).

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Again, as I said on TLS, omit the salt if you want, and personally, scale back on the lemon juice. (Maybe three instead?) :headscratch:

Απολαύστε!Enjoy! :cheer: :cheer: :cheer: :cheer:

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Re: Dolmades (Stuffed Grape Leaves)

Post by Pixie » Tue Jan 05, 2010 10:52 pm

Oh, man, I love dolmades! :clap: :clap: :clap:

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Re: Dolmades (Stuffed Grape Leaves)

Post by DSMBaptist » Wed Jan 06, 2010 10:16 am

I do too, but when it says 30 minute prep, they mean 30 minute prep. Next time I make it, I want a larger counter space, a bigger sink with at least two wells, and maybe a different recipie, or at least cut back on the lemons in this one! :hmm:

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Re: Dolmades (Stuffed Grape Leaves)

Post by Pixie » Wed Jan 06, 2010 5:12 pm

Yes, I agree the lemon would be to taste and anywhere between two and four lemons would be fine.

Also, if I may, I would never substitute water for the chicken stock/broth. The flavor difference is too large.

Thank you for posting the recipe! It's a very good, basic recipe! This is everything you need! :)

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Re: Dolmades (Stuffed Grape Leaves)

Post by StarryNightDave » Mon Jan 11, 2010 6:18 pm

I love the filling, but I was never too happy with the grape leaves themselves.

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Re: Dolmades (Stuffed Grape Leaves)

Post by Pixie » Tue Jan 12, 2010 4:46 pm

Do you use grape leaves from a jar. If not you should. They are much too tough if you try to use fresh it doesn't matter how long you cook them.

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Re: Dolmades (Stuffed Grape Leaves)

Post by Pixie » Tue Jan 12, 2010 4:47 pm

:lolh: :lolh: I LOVE your new avatar! :lolh: :lolh:

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Re: Dolmades (Stuffed Grape Leaves)

Post by DSMBaptist » Tue Jan 12, 2010 8:24 pm

Pixie wrote:Do you use grape leaves from a jar. If not you should. They are much too tough if you try to use fresh it doesn't matter how long you cook them.
Pixie,

Have you ever cooked/prepared fresh grape leaves? I'd be willing to try it if I ever grow grapes! :cheer:

And by the way, thanks about the avatar...it's a "Plushie" from SPP (One of those crazy networking games at Facebook, LOL!) ;)

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Re: Dolmades (Stuffed Grape Leaves)

Post by Pixie » Thu Jan 14, 2010 6:28 pm

DSMBaptist,

My father taught me to use the jar grape leaves as he said they get tough and bitter too easily. So, I've never cooked them myself. If you ever try it please let me know your results.

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