How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Greek Style Dolmathes With Or Without Avgolemono suitable as meat & poultry?

Yes, Greek Style Dolmathes With Or Without Avgolemono falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Greek Style Dolmathes With Or Without Avgolemono?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Style Dolmathes With Or Without Avgolemono Recipe

Name: Greek Style Dolmathes With Or Without Avgolemono
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Dolmathes; 1 1/2 pounds ground lamb or beef, or mix. I like 85/15 for this; 1 Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehand; 1 cup long grain rice, you can use quinoa or another fast cooking grain if you wish; 1 Roma, tomato diced small; 2 teaspoons each salt and pepper; 2 teaspoons dried oregano; 1 teaspoon dried mint; 1 large shallot, minced; 3 cloves garlic, pressed or minced; 2 tablespoons fresh chopped parsley; 3 cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon; 2 Lemons worth of juice; Avgolemono (Greek Lemon egg sauce); 2 cups cooking liquid from dolmathes; 4 eggs

For Dolmathes

1 1/2 pounds ground lamb or beef, or mix. I like 85/15 for this

1 Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehand

1 cup long grain rice, you can use quinoa or another fast cooking grain if you wish

1 Roma, tomato diced small

2 teaspoons each salt and pepper

2 teaspoons dried oregano

1 teaspoon dried mint

1 large shallot, minced

3 cloves garlic, pressed or minced

2 tablespoons fresh chopped parsley

3 cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon

2 Lemons worth of juice

Avgolemono (Greek Lemon egg sauce)

2 cups cooking liquid from dolmathes

4 eggs

Greek Style Dolmathes With Or Without Avgolemono

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