Tender grape leaves stuffed with seasoned ground lamb, garlic, fresh herbs and rice, finished with a silky lemon egg sauce. A family recipe passed down through generations, featured at celebrations and holiday dinners.
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1
Mince the sweet onion. Add the olive oil to a large skillet and heat over medium-high heat until hot.
2
Add the minced onion and cook, stirring frequently, until softened and lightly caramelized, about 10 minutes.
3
Lightly smash the garlic cloves to remove the skin, then grate using a microplane.
4
Finely mince the fresh oregano and fresh mint, 2 tablespoons each.
5
Add the ground lamb to the softened onions and mix until evenly distributed.
6
When the meat begins to brown, add the grated garlic, tomato sauce, red wine, mint, oregano, and kosher salt.
7
Reduce heat to low, add the water and white rice. Stir and simmer for about 12 minutes until the rice is par-cooked and has absorbed most of the liquid.
8
Remove the filling from heat and let cool for at least 20 minutes.
9
Open the canned grape leaves and soak them in cold water for about 10 minutes to rinse off some of the brine. Drain well.
10
Line the bottom of a 12-inch skillet with several grape leaves to form a base, using any torn or wrinkled leaves.
11
Place about 1 tablespoon of filling in the center of a grape leaf near the stem end. Fold the right and left sides inward, then roll up from the stem end to form a tight bundle.
12
Place each wrapped dolma seam-side down in the skillet. Repeat until you have about 70 dolmades arranged in two layers.
13
Once all dolmades are arranged, pour the juice of 2 lemons over the top and place 2 bay leaves on the surface.
14
Add 2 cups of water and place 4 or 5 extra grape leaves on top as a cover. Find a plate that fits snugly inside the pan, place it upside down to weight down the dolmades.
15
Cover and bring to a boil over medium heat for about 10 minutes. Then reduce to low heat and simmer for about 1 hour until about half the liquid has evaporated.
16
Prepare the lemon sauce: In a small pot, add 1 cup of low sodium chicken broth and heat over medium until simmering.
17
In a large bowl, combine the zest and juice of 2 lemons with 3 large eggs and a pinch of salt (about 1/4 teaspoon).
18
Whisk the egg mixture vigorously while slowly adding half of the hot broth in a thin stream.
19
Pour the entire mixture back into the pot while whisking. Cook over medium-low heat, stirring frequently, for about 7 minutes until the sauce thickens and coats the back of a spoon.
20
Strain the sauce through a sieve to remove any egg bits and lemon zest, creating a smooth, creamy sauce.
21
Check if the dolmades are fully cooked by removing one and cutting it open to verify the rice is tender. Serve the dolmades drizzled with or dipped in the lemon sauce.
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