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Print Recipe shares Try out this traditional recipe for Greek Dolmades with Avgolemono Sauce. Savoring this delicious, homemade dish of stuffed grape leaves with a rich egg-lemon sauce will evoke your senses and make you feel like you're indulging right in the heart of a Greek village! We love all foods Greek and today we bring you Lamb Stuffed Grape Leaves with Avgolemono Sauce. The delicious tangy avgolemono sauce is the perfect partner for these rich, flavorful dolmas.

Dolma dengan Saus Avgolemono is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Dolma dengan Saus Avgolemono is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have dolma dengan saus avgolemono using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Dolma dengan Saus Avgolemono:

1. Take 3 telur yang besar
2. Make ready 1 gelas kaldu ayam
3. Take 1 gelas jus lemon
4. Take 2 tablespoons honey optional not in original recipe
5. Make ready 2 tablespoons sugar optional not in original recipe
6. Take 1 teaspoon salt
7. Get 16 ounces grape leaves
8. Get 1-1/4 pound ground beef
9. Take 1/2 large onion
10. Get 1 tablespoon Greek seasoning
11. Take 1 teaspoon dried marjoram
12. Take 1 cup large grain rice
13. Get 1 quart beef broth
14. Get 1 quart chicken broth divided
15. Prepare 2 quarts water plus more water for rinsing leaves
16. Make ready To taste salt and pepper
17. Take 1 stick butter
18. Prepare 2 large eggs

In a bowl, whisk the egg yolks and gradually add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Add simmering hot stock in a thin steady stream, while continuing to stir with the whisk and keeping the egg from congealing on the bowl.

Steps to make Dolma dengan Saus Avgolemono:

1. Step 1 Drain the leaves. Carefully remove the leaves from the jar. This tip helped me. Where the jar narrows at the top slip a butter knife between the side of jar and leaves. Now press the packed leaves in towards the center of the jar, carefully pull out half of the leaves. Rinse and pot into a pot and boil for 15 minutes. Drain and let cool.
2. Step 2 Melt the butter and dice the onion. Add the rice and parboil the rice with the onion in the butter. Do this for 7 minutes.
3. Step 3 Add in the ground chuck, spice and half the beef broth.
4. Step 4 Cover and cook till browned. When the liquids are absorbed remove from heat and allow it to cool. When cool add the eggs and mix well.
5. Step 5 Spread out the leaf with ribbed side down. Take a spoon add a little bit of filling mixture to the middle bottom of leaf. If leaf is too small use two leaves. Fold the sides inward towards the center like a burrito.
6. Step 6 Tightly roll bottom to top. When these are cooked they will expand a bit as the rice cooks more and gets a bit bigger.
7. Step 7 Take torn leaves and set on the bottom of pot so the bottom rolled dolmas won't burn. Layer the bottom then stack on top till all you can roll is rolled and in the pot. Cover with half quart beef broth, and and one and a half quarts of chicken broth. Simmer 45 minutes.
8. Step 8 As that is being done. Beat the eggs with the salt and heat the broth. It's fixing to get tricky.
9. Step 9 Add a ladle of hot broth, slowly into the egg mixture stirring constantly this will help temper the eggs. When eggs are tempered add to the rest of the chicken broth.
10. Step 10 Serve the with the Avgolemono Sauce with the Dolmas. I hope you enjoy!!!
11. Ready to serve and ENJOY!

While whisking slowly add the yolk mixture in the egg whites. Add simmering hot stock in a thin steady stream, while continuing to stir with the whisk and keeping the egg from congealing on the bowl. Keep stirring until the sauce thickens slightly (for a thicker sauce, use less stock relative to the egg/lemon mixture. This sauce is mostly know from Chicken Avgolemono Soup, but apart from soups, this sauce is also used in other Greek dishes like Dolmades (stuffed vine leafs), Giouvarlakia (meatball soup), Pork Fricassée, Lahanodolmades, Kolokassi (taro) , Stuffed Courgets (zucchini), Lamb Fricassee etc. Each recipe will be explained separately.

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