DOLMADAKIA WITH AVGOLEMONO SAUCE
Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.
Provided by echo echo
Categories White Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
- Unfold the vine leaves and rinse under cold running water.
- In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
- Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
- Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
- Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
- Place a heat-proof plate on top of the grape leaves to weigh them down.
- Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
- Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
- Beat the egg yolks Add the juice of the other lemon to the yolks.
- Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
- Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
- Serve immediately while sauce is warm.
Nutrition Facts : Calories 286.1, Fat 15.7, SaturatedFat 5.4, Cholesterol 78.2, Sodium 1940.6, Carbohydrate 27.6, Fiber 2.5, Sugar 2.3, Protein 11.9
AVGOLEMONO
Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
- Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
- In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
- Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)
Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.
Provided by Scarlett516
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
- Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
- Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
- Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
- Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
- To make the sauce, beat the eggs in a medium sized bowl until frothy.
- Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
- Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
- Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).
Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8
GRILLED BUTTERFLIED LEG OF LAMB WITH AVGOLEMONO SAUCE
This comes from the 'Great Dinner Parties" cookbook by Barbara Myer. I've served this several times over the past twenty years and my guests have always enjoyed it. You may use a gas/ charcoal grill if desired and this can be partially made ahead. The avgolemono sauce is a delicate Greek lemon sauce, delicious with the lamb.Marinating time is not included in prep time;meat must be prepared a day in advance.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 1h5m
Yield 2 1/2 cups sauce, 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Lamb:.
- Remove all but 1/4 inch of fat from surface of lamb.
- Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
- Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
- Remove from the refrigerator and let lamb come to room temperature before broiling.
- Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
- Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
- Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
- Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
- The lamb should be charred in places; however, watch carefully so it does not catch on fire.
- To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
- Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
- For the Avgolemono Sauce:.
- In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
- Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
- Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
- Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
- To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).
Nutrition Facts : Calories 1079.8, Fat 77.6, SaturatedFat 29.2, Cholesterol 421.9, Sodium 1617.7, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 87.2
GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)
Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately.
Provided by littleturtle
Categories Lamb/Sheep
Time 1h30m
Yield 50 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Put bread and ground beef in a bowl, and mix and knead thoroughly.
- Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
- In a soup kettle, bring about 2 qt water to a furious boil.
- Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
- Continue boiling for about 1/2 hour, and then set aside.
- Beat the whites of 3 eggs until frothy, but not stiff and shiny.
- Constantly beating, add the yolks until well mixed.
- Still beating add the lemon juice drop by drop.
- Bring butter and broth to a boil.
- Add this to the egg-lemon mixture, beating continuously.
- Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
- Serve hot.
Nutrition Facts : Calories 493.9, Fat 35.1, SaturatedFat 15.2, Cholesterol 198.9, Sodium 818.4, Carbohydrate 19, Fiber 1.1, Sugar 1.3, Protein 24.4
MEATBALLS WITH EGG-LEMON SAUCE (YOUVERLAKIE ME AVGOLEMONO)
Make and share this Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono) recipe from Food.com.
Provided by PanNan
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix beef, onion, mint, parsley, salt, pepper, and rice. Add 1/4 cup beef stock, and mix ingredients together. Form into walnut-sized meat balls.
- In a large pot, bring the remaining stock and water to a boil. Drop the meatballs into the boiling liquid, and lower the heat. Simmer on low for 45 minutes.
- In a bowl, beat the egg yolks and add the lemon juice. While beating, add a few spoons of the hot stock into the yolks to temper them. Then add the yolk mixture to the pot of meatballs, and stir constantly until incorporated. Cover the pot and remove from the heat. Let stand 5 minutes before serving.
Nutrition Facts : Calories 249.7, Fat 13.6, SaturatedFat 5.5, Cholesterol 156.7, Sodium 416.6, Carbohydrate 4.7, Fiber 0.4, Sugar 0.8, Protein 25.4
DOLMADES WITH AVGOLEMENO SAUCE
From Closet Cooking site with some variations. These can either be a main dish or an appetizer, depending on your appetite and amount you put inside each. Serve with good crusty bread and a Greek salad. I like IngridH's suggestion that you fry up a small portion first to do a test taste for salt and pepper adjustments. You will get somewhere between 32 to 35 of them. Also, think you could sub swiss chard leaves for grape. Recommend making ahead and warming up later or freeze w/o sauce. Could be adapted to crockpot if you want- guessing 2 hours on low with WEIGHTED plate directly on dolmades. You do not want it to boil. Here is a link for rolling with 9 slide shots http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm
Provided by WiGal
Categories One Dish Meal
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.).
- Cover the leaves in boiling water and soak for 20 minutes.
- Drain the water and rinse leaves few times.
- Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water.
- Cover and simmer until rice is HALF cooked, about 8 minutes.
- Drain off and discard any liquid.
- Add garlic to rice mixture.
- Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
- PREHEAT OVEN to 375 degrees.
- 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.).
- 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.
- Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray.
- Repeat until all of the filling is used up.
- Put leftover leaves in bottom of baking dish.
- 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.
- 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.
- Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
- Slowly pour in the lemon juice while whisking.
- Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens.
- Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish.
- Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.
EASY AVGOLEMONO SAUCE
I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.
Provided by Jostlori
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, bring broth to a boil.
- In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
- While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
- Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
- Serve immediately. This sauce doesn't reheat well.
DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
Provided by LJ in San Francisco
Categories White Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.
CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE
Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
- In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.
Nutrition Facts : Calories 499.5, Fat 12.3, SaturatedFat 2.4, Cholesterol 174.2, Sodium 180.2, Carbohydrate 54.8, Fiber 3.8, Sugar 4.4, Protein 40.8
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