DOLMATHES
Greek Stuffed Grape Leaves

Please read the entire recipe before starting!

In a large frying pan, sauté the following ingredients until lightly browned:

1 lb. Very lean ground beef, lamb or chevon
1 medium onion, chopped
½ cup raw rice
¼ cup parsley, chopped or 1/4 cup dried parsley
2 tsp. chopped fresh mint leaves or 2 tsp. dried mint leaves
¼ cup olive oil
½ tsp. Crushed red pepper, optional
salt and pepper to taste

Add to the above and mix well:

¼ cup water

Clean and dry about 30 medium-sized, fresh grape leaves.
(Canned may be used- rinse in water to remove brine.)

In a 6 qt. sauce pan (or pan large enough to hold the stuffed leaves) layer the stuffed leaves.
First, place two or three larger leaves on the bottom of the pan.

Make the leaves as follows:

Be sure that the shiny side is down.

Place a spoonful of meat mixture on a leaf.

Fold ends in first and then sides...similar to a burrito.

Place folded side down in the pan.

Continue this process, making more than one layer.

Add: 1-1/2 cups beef or chicken broth or enough to almost cover...about 1-1/2 inches from the top.

Cover and bring to a slow boil and then simmer for about 30-45 minutes.

Serve with Avgolemono sauce...

Avgolemono Sauce
Egg-Lemon Custard Sauce

Ingredients:

2 eggs
Juice of one lemon

How to:

Beat eggs and add lemon juice while stirring to thoroughly mix.
Slowly add about 2/3 cup heated broth to egg/lemon mixture, while continuing to beat.
Add egg/lemon mixture to remaining broth with the Dolmathes.
Immediately remove pot from the heat.
Cover and let stand for about 5 minutes to thicken.
Serve at once.

Do not reheat.

Note: This sauce is always made from the liquid in which meats or vegetables have been cooked, thickened with beaten egg and fresh lemon juice. The mixture is also used to thicken soups.