DOLMADES OR QOATS WITH MINCED MEAT

RECIPES/VEGETABLES

DOLMADES OR QOATS WITH MINCED MEAT

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Recipe-Ingrediants

Small bites filled with flavorful minced meat and drizzled with a light, aromatic egg-lemon sauce, offering a delightful taste experience. These dolmades can be served both cold and hot, whether as an appetizer, a main dish, or even as a finger food alongside other tantalizing dishes on a table.

It provides a balanced combination of flavors, where the rich and savory taste of the minced meat harmoniously blends with the refreshing and tangy sensation of the egg-lemon sauce. The petite size of these dolmades makes them ideal for enjoying as a quick appetizer or a light main course, while they can also be served as a flavorful finger food amidst other delectable treats on a table filled with flavors.

Our Ingredients:

½ kilogram minced meat

60-70 blanched grape leaves (see preparation here)

1 cup Carolina rice

1 large onion, finely chopped

½ bunch parsley, finely chopped

½ bunch dill, finely chopped

1 small tomato, grated

Salt and pepper

Olive oil

Lemon

2 eggs

Directions

In a bowl, mix together the minced meat, chopped onion, parsley, dill, grated tomato, and rice. Add a squeeze of lemon juice, drizzle of olive oil, and season with salt and pepper.

Take one grape leaf at a time and lay it on a clean surface with the veins facing towards you. Spoon a small amount of the filling onto the leaf and fold in the sides, then roll it up tightly. Place the dolma in the base of the pot, on top of torn grape leaves or unused ones (if grape leaves are unavailable, you can use 2-3 lettuce leaves).

Continue rolling the dolmades until all the grape leaves and filling are used, arranging them side by side in the pot. Start a second layer on top and repeat the process.

Once all the dolmades are rolled, cover them with more grape leaves and place an upside-down plate on top. Add water, olive oil, and season with salt and pepper, pouring the water until it reaches the plate.

Bring it to a boil, then reduce the heat and let the dolmades simmer for approximately 1 hour. Check occasionally to see if more water is needed.

After an hour, move the pot to the side and remove the plate with the grape leaves. To make the egg-lemon sauce, beat the 2 eggs well with the juice of 2 lemons, simultaneously ladling broth from the pot into the bowl, gradually stirring with quick movements. Once the egg-lemon mixture is ready, pour it over the dolmades, shaking the pot gently to distribute the sauce evenly.

Let the pot sit on low heat for 2 minutes to allow the egg-lemon sauce to thicken, then remove it from the heat.