Stufffed Grape Leaves (Dolmades)
- 1.5-2 lbs hamburger
- 2 eggs
- 1 bunch green onions, sliced
- 1 bunch dill, chopped
- 1 onion, chopped
- 1/2 greek coffee cup of rice
- salt and pepper
- 1/2 greek coffee cup of wine (i.e., 2 TB wine)
Mix together; if sticky add a bit of oil or wine
To Prepare the Leaves:
Note: Thompson seedless have the best leaves–use the four leaves closest to the end of each branch.
- Wash well and cut off the stems. Stack up 25 leaves, roll up the stack and tie with thread.
- Boil salted water. Dip each leaf stack in and remove immediately.
- Cool and drain; freeze, if desired, in plastic bags.
- Roll leaves with filling, tucking ends in ( like burritos ).
- Line a baking pan with the toughest of the grape leaves ( or in a pinch, lettuce may be used. )
- Place up to three layers of the rolled leaves in a baking pan, with salt and pepper between each layer.
- Dot top layer with butter ( about 1 stick per 120 dolmadas ).
- Cover the top layer with leaves ( use the torn leaves that could not be rolled, or the toughest ones, or in a pinch, lettuce may be used ).
- Preheat oven to 450*
- Add boiling water to almost cover the contents of the pan; place the pan in the oven and immediately lower the temperature to 400*.
- Remove dolmadas from pan and reserve juice.
- Put the juice in a pot and keep it simmering.
- Beat 2 eggs with 1 TB flour and 1 greek coffee cup of water (i.e, 1/4 cup water)
- Beat in the juice of 2 lemons ( add the lemon juice little-by-little beating continuously ).
- Add this sauce to the dolmada juice, stirring continuously.
- As soon as it returns to a simmer pour it over the dolmadas.