Recipe courtesy of Christine's Mom, Georgia.
Directions for: Dolmades with Egg Lemon Sauce
Ingredients
Dolmades1 jar grape vine leaf
3 Tbsp clarified butter
3 Tbsp olive oil
1 small onion, chopped
1 bunch green onion, chopped
3 Tbsp fresh chopped mint
3 Tbsp fresh chopped dill
cup long-grain white rice, raw
1 lb(s) lean ground beef
1 leek, (white part only), finely, chopped
salt
freshly cracked black pepper
Egg Lemon Sauce1 lemon, juice of
2 egg, separated
1 cup cooking liquid, from dolmades
Directions
Dolmades1. Soak grape leaves in cold water to remove brine. Drain and set aside. Heat 1 tablespoon olive oil or clarified butter in a medium saucepan. Saut onions and green onions until translucent. Add fresh herbs and cook slightly. Set aside and cool. Combine beef and rice with remaining ingredients and season to taste.
2. Fill each grape leaf with about 2 teaspoons of beef mixture. Roll up grape leaf, tucking in the ends. Tightly fit a layer of dolmades in the bottom of a medium saucepan. Layer the rest of the dolmades into the pot. Add just enough water to cover. Add remaining olive oil or clarified butter. Cover dolmades with a heavy plate. Cook over low heat for 45 minutes to one hour. Remove from saucepan. Reserve 1 cup cooking liquid.
Egg Lemon Sauce1. Whisk together yolks and lemon juice until well combined. in a separate bowl whisk egg whites until frothy. Slowly pour warm cooking liquid into yolk/lemon mixture while whisking quickly. Add frothed egg whites and combine. Pour mixture over warm dolmades and serve.
See more: Poach, Rice/Grain, Lunch, Appetizer, Beef, Saute, Dinner, Main, Greek, Citrus, Eggs/Dairy