This video along with the last two, were created without the use of a tripod (all 3 were recorded on the same day). We learned our lesson and got a tripod. Sorry for any shaky hands 🙂
Dolmathes, also known as stuffed grapevine leaves, are a Greek specialty. There are many different variations of this dish, depending on the region of Greece. Some prepare it with an avgolemono (egg and lemon) sauce, others prefer a tomato sauce. Some Greeks cook the dolmathes in a pan in the oven, while others prefer to cook the dolmathes on the stovetop. In this recipe Eva shows us her unique way of preparing this classic Greek dish.
For the Dolmathes:
- ½ pound of ground beef
- 1 medium onion (chopped)
- ¼ cup of chopped parsley
- ¼ cup of chopped mint
- 1/3 cup of chopped dill or anise
- 1 egg
- 3 tablespoons of olive oil
- Juice of half a lemon
- ½ cup of washed and strained uncooked rice
- 1 tsp of sea salt
- 1 tsp of black pepper
- 20-30 grapevine leaves
For the lemon sauce:
- 1 tablespoon of flour
- Juice of half a lemon
To begin you need to blanch your grapevine leaves. Some grocery stores sell jars of preserved grapevine leaves, but if you are using fresh leaves you need to blanch them by placing them in a pot of boiling water for about 2-3 minutes then rise with cold water and pat dry.
In a large bowl mix together the ground beef, onion, parsley, mint, anise, egg, olive oil, lemon juice, rice, and salt and pepper.
Once you have mixed these ingredients well you may begin rolling your dolmathes. Place your grapevine leaves face down (smooth side down) on your countertop. Place a ½ teaspoon of mixture at the top of the leaf and roll the leaf by folding in the sides and rolling downwards. Roll the leaves tightly. Repeat until all the mixture has been used up. After you have finished rolling all of the dolmathes, pour about 1 teaspoon of the olive oil in a medium size pot and place your dolmathes (with the seam side down) in the pot. Put the pot on medium heat and let it cook for 2-3 minutes.
In another small pot, bring 2-3 cups of water to a boil. After the water has come to a boil pour it over your dolmathes. Place a small heat-proof plate over your dolmathes and close the lid. Turn the heat down to a light-to-medium heat and let it cook for about 45 minutes. Once it has cooked, remove the dolmathes from the pot and place on a serving plate. Be sure to keep any remaining juice to make the sauce.
To prepare the lemon sauce, mix 1 tablespoon of flour with half a cup of water. Add the juice of half a lemon to the leftover dolmathes juice. Add the flour mixture to this and whisk the mixture well. Let it come to a boil for 1-2 minutes until it thickens. Strain the mixture as you pour it over the dolmathes. Garnish with lemon wedges and serve!