2 lbs lean ground beef
1 lb ground pork
1 yellow onion, grated
2 eggs
1 cup long grain rice
4 tsp mint
Salt and pepper to taste
16 ounce jar grape leaves
Rinse and separate grape leaves, being careful not to tear them. Hand mix together all ingredients except grape leaves.
Lay out one grape leaf and remove the stem with scissors. Place about 1 tablespoon (varies depending on the size of the leaf) of the filling at the bottom of the leaf where the stem was. Fold the bottom of the leaf over the filling, then fold each side over the filling. Roll into a cylinder, making sure to tuck in the sides of the leaf, similar to rolling a burrito.
Repeat with remaining leaves and filling. Arrange dolmathes side by side in the bottom of a medium pot. Pour water over dolmathes until just covered. Place a plate or small pot lid directly on dolmathes to help keep them intact. Bring to a boil over medium high heat, then allow to simmer for 75 minutes. Remove from heat. Strain and measure cooking liquid, reserving 1 cup to make Avgolemono Sauce.
Avgolemono Sauce:
3 large eggs
Juice from 2 lemons
1 cup hot reserved cooking liquid
To make Avgolemono Sauce, beat eggs until fluffy. Add lemon juice and beat for an additional minute. Slowly add reserved cooking liquid and whisk for 1 minute. Pour sauce into pan in which dolmathes were cooked, whisking constantly. Season with salt to taste. Pour over Dolmathes or serve on the side.
Presented by George Stratigeas, St. George Greek Orthodox Church
Date: 6/3/2015
