Stuffed Grape leaves in a creamy sauce! Dolmades with Avgolemono.

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa offers a protein-rich, gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

rice

🥗Healthier: cauliflower rice

💰Cheaper: bulgur wheat

Cauliflower rice reduces carbs while bulgur is budget-friendly.

Wash 400 g of medium grain rice under cold water until the water runs clear.

In a mixing bowl, combine the washed rice with chopped onion, spring onion, mint, basil, dill, and tomato.

Add salt, pepper, and olive oil to the rice mixture and set aside.

Separate 400 g of vine leaves, removing any compressed ones and blanch them in boiling water briefly before transferring them to ice water.

Discard the blanching water as it contains brine from the leaves.

Strain the vine leaves and place broken ones at the bottom of the pot to create a protective layer.

Take a vine leaf, place it with the rough side up, add a small amount of filling, fold in the sides, and roll tightly to form a dolma.

Repeat the rolling process until all filling is used, arranging the dolmas in a spiral pattern in the pot.

Cover the dolmas with a layer of broken vine leaves, then place a plate on top to keep them submerged while cooking.

Add salt and olive oil around the sides of the pot, then pour in enough water to cover the dolmas.

Bring the pot to a boil on high heat, then add bay leaves, pimento seeds, and black pepper corns.

Reduce the heat to medium and simmer for about 40 minutes.

After cooking, remove the protective layer of leaves and strain the liquid from the pot.

In a bowl, whisk together 2 eggs and lemon juice until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens