Stuffed vine leaves from Tyrnavos (dolmadakia)
Stuffed vine leaves from Tyrnavos (dolmadakia)
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Stuffed vine leaves from Tyrnavos (dolmadakia)
Υλικά
- 1 jar grapevine leaves (about 400 g drained weight)
- 800 g ground lamb
- 150 g medium-grain rice
- 2 dry onions for the filling, finely chopped
- 1 dry onion for the pot, sliced
- 2 garlic cloves, finely chopped
- 1 bunch spring onions, finely chopped
- ½ bunch fresh dill, finely chopped
- ½ bunch fresh parsley, finely chopped
- 1 tsp ground cumin
- 2 bay leaves
- 4–5 allspice berries, lightly crushed
- 100 ml olive oil
- 500 g lamb bones or lamb trimmings
- Salt and freshly ground black pepper
For the Egg-Lemon Sauce (Avgolemono)
- 2 eggs
- 1 lemon, juiced
Εκτέλεση
Rinse the grapevine leaves thoroughly under running water to remove excess brine and leave them to drain while preparing the filling.
Heat a little of the olive oil in a frying pan and sauté the chopped onion and garlic until softened and lightly golden. Remove from the heat and allow to cool slightly.
In a large bowl, combine the ground lamb, spring onions, rice, parsley, dill, cumin, crushed allspice, salt and pepper.
Add the sautéed onion and garlic mixture along with a little extra olive oil and mix thoroughly until all the ingredients are well combined.
In the bottom of a wide pot, arrange the sliced onion, parsley and dill stems, bay leaves, and the lamb bones or lamb trimmings.
Cover the base with a layer of grapevine leaves.
Place each grapevine leaf shiny side down on a work surface. Put a small amount of filling in the center, fold in the sides and roll carefully into small, evenly sized dolmadakia.
Arrange the dolmadakia tightly next to one another in the pot, forming compact layers. Continue until all the filling is used.
Cover with additional grapevine leaves, drizzle with the remaining olive oil, sprinkle with a little sea salt and add enough water to almost cover them.
Place a heatproof plate on top of the dolmadakia to keep them secure during cooking and cover the pot with its lid.
Simmer over low heat for 45–50 minutes, until the grapevine leaves are tender and the filling is fully cooked.
Once cooked, reserve a little of the cooking liquid for the egg-lemon sauce.
In a bowl, whisk the eggs with the lemon juice. Gradually add the hot cooking liquid while whisking continuously to prevent the sauce from curdling.
Pour the avgolemono sauce over the dolmadakia or serve it separately, according to your preference.
Serve warm, garnished with freshly chopped dill.
For a richer flavor, place a few lamb bones or small pieces of lamb at the bottom of the pot.
Roll the dolmadakia firmly, but not too tightly, as the rice will expand during cooking.
The plate placed on top helps the dolmadakia keep their shape and prevents them from opening while cooking.
For a silky-smooth avgolemono sauce, add the hot cooking liquid gradually while whisking constantly.
Dolmadakia are easier to serve and even more flavorful if left to rest for 10–15 minutes before serving.
