Dolmadakia with Avgolemono Sauce
Transport your taste buds to the Mediterranean with these tender and flavorful Dolmadakia with Avgolemono Sauce, a classic Greek dish that's both comforting and impressive. These delicate grape leaves are stuffed with a fragrant mixture of herbed rice, fresh dill, parsley, and zesty lemon, creating a delightful balance of earthy and citrusy flavors. Simmered to perfection in a tangy broth, they are brought to life with the creamy richness of avgolemono, a traditional egg-lemon sauce that elevates the dish with its luscious texture and bright finish. Perfect as an appetizer or light main course, this recipe is a celebration of authentic Greek cuisine, offering a comforting meal that's as elegant as it is delicious.
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Recipe Information
Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 5 tablespoons Olive oil
- 1 large Yellow onion
- 2 cloves Garlic cloves
- 1 cup Long-grain rice
- 3 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Lemon juice
- 4 cups Vegetable broth or water
- 2 large Eggs
- 4 tablespoons Lemon juice (for sauce)
- 1 teaspoon Cornstarch (optional)
Instructions
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until softened. Drain and set aside.
Finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
Add the rice to the skillet and sauté for 2 minutes. Remove from heat and stir in the chopped dill, parsley, 2 tablespoons of lemon juice, salt, and pepper.
Lay one grape leaf flat, shiny side down. Place about 1 teaspoon of the rice mixture in the center of the leaf. Fold the sides over the filling, then roll tightly from the bottom up to form a small cigar shape. Repeat with the remaining leaves and filling.
Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in concentric circles to fill the pot.
Drizzle the remaining 3 tablespoons of olive oil and the remaining 2 tablespoons of lemon juice over the stuffed leaves. Pour in enough vegetable broth or water to cover them, then place a plate upside down on top to keep the dolmadakia from floating while cooking.
Bring the liquid to a gentle simmer over medium heat, cover the pot, and cook for 35-40 minutes, or until the rice is tender and the leaves are soft. Remove the pot from the heat and let it cool slightly.
To prepare the avgolemono sauce, whisk the eggs in a bowl until frothy. Gradually add the 4 tablespoons of lemon juice while whisking. If desired, dissolve the cornstarch in 1 tablespoon of water and whisk it into the egg-lemon mixture.
Ladle a cup of the hot cooking liquid from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the avgolemono sauce back into the pot with the dolmadakia, gently shaking the pot to coat the stuffed leaves evenly with the sauce.
Serve warm or at room temperature, garnished with a sprinkle of fresh dill for an extra touch of flavor.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7341 mg | 319% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 15.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 918 mg | 71% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
