Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.). | 2. Cover the leaves in boiling water and soak for 20 minutes. | 3. Drain the water and rinse leaves few times. | 4. Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water. | 5. Cover and simmer until rice is HALF cooked, about 8 minutes. | 6. Drain off and discard any liquid. | 7. Add garlic to rice mixture. | 8. Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl. | 9. PREHEAT OVEN to 375 degrees. | 10. Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem) end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.). | 11. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT. | 12. Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray. | 13. Repeat until all of the filling is used up. | 14. Put leftover leaves in bottom of baking dish. | 15. Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container, and just cover with chicken stock-might be too much stock. WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight. | 16. Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done. You do NOT want it to be a rolling boil or they will burst open. | 17. Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes. | 18. Slowly pour in the lemon juice while whisking. | 19. Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens. | 20. Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish. | 21. Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grape leaf	8	ounces		210.9202	39.2584	12.7006	4.8081
onion	1		chopped	64.0	14.944	1.76	0.16
grain rice	1/2	cup		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
garlic clove	2		chopped	-	-	-	-
lamb	1		ground lean	1211.112	0.0	76.5677	97.9322
tomato puree	1/4	cup		23.75	5.6125	1.0312	0.1312
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
lemon	1			1.2808	0.4116	0.0486	0.0132
green onion	1	bunch	sliced	-	-	-	-
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
egg	2			143.0	0.72	12.56	9.51
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.