Dolmades

Step 1

Drain, rinse and dry grape leaves.

Step 2

Place off to the side.

Step 3

In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.

Step 4

Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.

Step 5

Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.

Step 6

This is just like making a burrito.

Step 7

I use toothpicks to keep the stuffed leaves together.

Step 8

Place in at least 1 gal pot.

Step 9

Continue until all leaves are filled and snug in pot.

Step 10

If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.

Step 11

Cover all stuffed leaves with chicken broth adding water if you don’t have enough broth, more broth if you have it on hand (you can use just water if you want).

Step 12

Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.

Step 13

Remove about 1 quart of broth from pot and let cool down a little.

Step 14

You want it hot just not scalding hot.

Step 15

In another bowl beat 4 eggs until frothy adding slowly juice from lemon.

Step 16

Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.

Step 17

After all broth is mixed with egg & lemon slowly add to pot on stove.

Step 18

Cover the pot and turn flame off.

Step 19

Let sit for about 10 minutes then serve.

Step 20

I like it tart and rich so I use more eggs and lemon then the recipe calls for.

Step 21

You can experiment how many eggs and lemon you want for the egg lemon broth.

Step 22

Leftover broth in pot makes good Avgolemono (Egg Lemon soup).