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Tasty Apprentice
Want to try a Greek classic with a twist? Dolmadakia Me Avgolemono, or grape leaves stuffed with rice and herbs in a creamy lemon-egg sauce, is a flavorful dish that’s comforting and perfect for special gatherings or a cozy meal at home.*Ingredients:*
- 1 jar grape leaves, drained and rinsed
- 1 cup rice (short-grain works best)
- 1/2 cup onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 2 eggs
- Juice of 2 lemons
- 1/4 cup olive oil
*Instructions:*
1. In a bowl, combine rice, onion, dill, parsley, mint, salt, pepper, and a drizzle of olive oil.
2. Place a grape leaf on a flat surface, shiny side down, add a spoonful of the rice mixture in the center, fold the sides over, and roll it up tightly.
3. Arrange the stuffed leaves seam-side down in a large pot, packing them closely together.
4. Pour in the broth, cover, and simmer for 40–45 minutes until the rice is tender.
5. In a separate bowl, whisk eggs and lemon juice, then slowly add some of the hot broth from the pot to temper.
6. Pour the egg-lemon mixture back into the pot, gently shaking it to mix, and serve warm.
*Tip:* Enjoy with extra lemon wedges for a zesty kick!
The lemony sauce must add such a nice tang to the stuffed grape leaves. I love how fresh and vibrant this dish looks—definitely adding it to my must-try list!
