Wednesday, January 14, 2015

Dolmathakia me Kima (Stuffed Grape Leaves with Meat and Rice)

Dolmathakia me Kima
50 Grape leaves
*Amount will vary but if you end up with extra leaves just place them on top of your wrapped dolmathakia in the pot or if you run out of leaves, then make the rest of the dolmathakia leafless.

1/2 lb ground beef
1/2 lb ground pork
1 medium onion, grated
1/2 cup uncooked rice
parsley
pepper
salt
mint
3 egg whites (save the yolks for the egg/lemon sauce)

a touch of olive oil to pour over top of the dolmathakia after you have put them in the pot.

To prepare the leaves we put them in boiled water and let them sit. After a few minutes, take them out and place in a colander to drain and set aside to cool. If you are using jarred ones, carefully unfold the leaves but do not take them apart when putting them into the water. We have grape leaves growing on our property so we collect and freeze enough for the year by snipping off the stems, stacking them in bunches of 50, wrapping them in foil and then storing in a freezer bag. (When we are ready to use them we let them thaw for about an hour and then put them into the boiled water.)

Mix the rest of the ingredients together in a large bowl (except the olive oil) and let sit for a few minutes. Scoop a teaspoon of the mixture onto the grape leaf (shiny side out--vein side inside). Fold up the bottom of the leaf once, then fold in the sides and roll up tight. Arrange in a pot snugly, and then pour boiled water in, enough to cover. Add a bit of olive oil, twice around the pot should be good. Put a heavy plate over top to weight the dolmathakia down so they do not unfold. Simmer approximately 60 minutes and then try one to see if it's ready. (Keep checking while it's simmering, you might have to add more boiled water as you will need the broth for the egg/lemon sauce.) When the dolmathakia are cooked, remove the plate. Take out 2 cups of the broth for the following sauce:
Ready to roll.

Egg/Lemon Sauce

3 egg yolks
2 lemons (the juice of)
2 cups broth from the dolmathakia

1 tbsp cornstarch dissolved in 1/2 cup of water

Beat egg yolks thoroughly in a large measuring cup; slowly whisk the cornstarch/water mixture into the egg, and then whisk in the lemon juice a little at a time. Pour in the broth a little at a time while continuously whisking the mixture. You will have to estimate how much broth you will want to have left in the pot before you add the egg/lemon sauce and might need to drain some out so the end sauce is not too thin. You want to have the dolmathakia just covered AFTER you have added the egg/lemon sauce.
Pour the egg/lemon sauce onto the dolmathakia, shake the pot a bit and cover. Heat the dolmathakia with the egg/lemon sauce to simmer and then turn off heat and let sit for a few minutes.


#Greek  #Beef  #Pork  #Rice

2 comments:

  1. Oh boy! This looks delish! I love stuffed grape leaves! Airmail accepted. :)

    ReplyDelete