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Classic Meat Dolmades Stuffed Grape Leaves in Avgolemono Sauce with Greek Potatoes

Nothing says traditional comfort food, or Greek soul food, like classic Dolmades Stuffed Grape Leaves in Avgolemono Sauce. The airy, creamy and complementary lemon sauce is excellent over long grain rice pilaf, or Greek simmered or roasted potatoes. The dish goes well with simmered peas, or green beans. Asparagus is also complimented by the Avgolemono which has some similarity to Hollandaise sauce. Recipe inspired by the Dolmades Avgolemono at Papaspiros Restaurant in Oak Park IL. 728 Lake Street (708) 358-1700

Dolmades Avgolemono With Greek Potatoes

Recipe For Greek Dolmades with Meat in Avgolemono Sauce


One pound lean ground lamb or ground round

Juice of two medium lemons

Three eggs beaten

One quarter cup mint minced

One quarter cup flat leaf parsley minced

One cup cooked white or long grain rice

One small onion grated

Three cloves garlic minced

Twenty eight grape leaves fresh or jarred

Two cups chicken broth


1) If using fresh grape leaves, set a large pot to boil with a pinch of salt. Also set to the side a bowl of ice water. Boil the washed and scrubbed grape leaves for roughly ten minutes. Remove with a slotted spoon and run under cold water. Place into the cold bowl of ice water and they will turn a bright green. If using jarred, rinse drain and pat dry before using.

2) In a small bowl whisk together the egg whites and lemon juice. Mix thoroughly with the meat mixture along with the garlic, onion, herbs and cooked rice.

3) Lay one fresh grape leaf or two jarred slightly overlapping out stem side down. If using fresh remove any tough stems. Place one tablespoon of the meat mixture in the center of the leaf or leaves. Fold the top down over the meat. Fold the two sides over the middle as if giving the meatball a hug. Then roll up into a cylindrical shape.

4) Place one quarter cup of olive oil in and around the leaves and place in a dutch oven with the two cups of broth. Bring broth to a boil and then medium simmer with the lid slightly vented for twenty five minutes. Reserve the broth for the Avgolemono sauce, recipe below.

Recipe for Avgolemono Sauce


Two to four large lemons

Four large eggs beaten

Two cups chicken broth reserved from dolmades

One and one third cups reserved chicken broth


1) Squeeze one half cup lemon juice into a small non reactive bowl. Beat thoroughly together the four large eggs.

2) Place the lemon juice egg mixture in a soup pot. In a small sauce pan heat the broth to boiling. Pour very gradually and gently into the egg lemon mixture slowly stirring vigorously.

Recipe for Greek Potatoes


Two to four large lemons

One third of a cup extra virgin olive oil

One teaspoon dried Greek oregano or one tablespoon fresh

Three tablespoons minced parsley

One tablespoon fresh thyme minced tough stems removed

Two large cloves of garlic mashed

One cup chicken broth


1) Wash peel and slice the potatoes and slice once in half length wise.

2) In a small bowl combine the olive oil, lemon juice and broth. Place the potatoes in one layer in a lasagna pan.

3) Top with the minced herbs and mashed garlic

4) Meanwhile preheat your oven to 375 degrees and bake uncovered or covered depending on your desire for crispy or steamed for at least one hour and fifteen minutes.

Serve with freshly prepared peas, green beans, or asparagus. These vegetables go nicely with the Avgolemono which yields two cups.

World Cuisine Today Magazine

May 3, 2019