Dolmades Recipe

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Ingredients

• 1 large sweet onion, minced
• 3 large garlic cloves, grated
• 2 tbsp fresh oregano, finely minced
• 2 tbsp fresh mint, minced
• 1 lb ground lamb or beef
• 1/2 cup tomato sauce
• 1/2 cup red wine
• 3/4 tsp kosher salt
• 1 cup white long grain rice
• 2 cups water
• 16 oz jar grape leaves in brine
• 1 lemon, juiced
• 2 bay leaves
• For the lemon sauce
• 1 cup low-sodium chicken broth
• 2 lemons, zested and juiced
• 3 large eggs
• Pinch of salt

Instructions

1. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add minced onion and cook for 10 minutes until softened and caramelized.
2. Add grated garlic, ground lamb or beef, tomato sauce, red wine, oregano, mint, and kosher salt. Cook for a few minutes until the meat is browned.
3. Add 1 1/2 cups of water and 1 cup of white long grain rice. Simmer for 12 minutes until the rice is parcooked.
4. Let the filling cool for 20 minutes.
5. Soak grape leaves in water for 10 minutes and drain.
6. Line the bottom of a 12-inch skillet with grape leaves.
7. Roll the filling into grape leaves and place them in the skillet.
8. Add lemon juice, bay leaves, and 2 cups of water to the skillet. Cover with grape leaves and place a plate on top.
9. Cook over medium heat for 10 minutes, then reduce to low and cook for an hour until half of the liquid is gone.
10. In a small pot, heat 1 cup of low-sodium chicken broth over medium heat.
11. In a large bowl, whisk together lemon zest, lemon juice, eggs, and a pinch of salt.
12. Add 1/2 of the broth to the bowl and whisk vigorously.
13. Return the mixture to the pot and cook over medium-low heat for 7 minutes until thickened.
14. Strain the sauce through a sieve.
15. Serve dolmades with lemon sauce.

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