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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) dried dill, scant |
2 eggs |
1 jar(s) grape leaves, such as milos brand |
4 tablespoon(s) hot chicken broth |
juice of 1 lemon |
juice of 1 lemon |
1 cup(s) long grain rice |
1/2 cup(s) olive oil |
2 cup(s) onion, chopped |
1 dash(es) salt |
salt and pepper |
2 cup(s) water |
Directions:
1. Separate grape leaves and pour boiling water over them. Leave in water 1 minute. Drain and rinse under cold water.
2. Saute onion in olive oil until tender. Add rice, water, dill, salt, pepper, and lemon juice. Simmer until water is just absorbed.
3. Place shiny side of each grape leaf down, put spoonful of rice mixture on lower edge, fold over once, then turn sides of leaves in over filling and roll firmly in cylinder shape.
4. Put torn leaves in bottom of pot, and add layer of rolled grape leaves, seam side down and placed closely together. Add second layer. Put heavy plate on top of dolmas and add water to cover. Simmer about 1 hour or until rice is done. (Sprinkle each layer with oil and lemon if desired.)
5. Serve warm, room temperature or chilled, with lemon wedges. Or serve warm with lemon sauce.
6. To make lemon sauce: Whisk eggs and lemon juice in a bowl. Add salt and hot chicken broth to mixture, whisking all the time. Pour into small pan and simmer 2-3 minutes, stirring, until thickened. (Do not boil, or sauce will curdle.)
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