Greek Meat and Rice Dolmades with Avgolemono Sauce
Northern Michgian chef, Nancy Krcek Allen, gives her recipe for stuffed grape leaves. Chef-Educator Nancy Krcek Allen shares her knowledge of harvesting Northern Michigan grape leaves, as well as this recipe for stuffing them from her soon-to-be released culinary textbook, Global Tastes/Global Techniques, Twenty Influential World Cuisines published by Pearson-Prentice-Hall:
With fields of wild grapes growing throughout our region Northern Michiganders can experience the tart, tenderness of fresh grape leaves as Mediterranean cooks do. Harvest grape leaves fresh from June through August. Look for tender, large leaves nearest the tip of the vine. Many cooks suggest picking only the top three leaves, but they tend to be small. Pick early for tender leaves—older tough ones work, but need longer blanching. Jarred or plastic-vacuum-packed brined leaves are a good alternative to fresh.
Ingredients
- 2 to 3 tablespoons olive oil4 to 5Â Â Â ounces onion, 1 cup finely diced
- 1 tablespoon tomato paste (optional)
- 1 pound ground beef
- ½ pound lean ground lambß
- 1 cup short-grain rice like Arborio
- ½ ounce dill, 4 tablespoons trimmed and chopped
- 1 tablespoon kosher salt
- ½ ounce Italian parsley, 1/3 to 1/2 cup chopped
- 1 large egg (optional)
- 50 grape leaves, (or 1 pound jar)
- 16 ounces chicken stock
- 8 ounces hot meat, fish or vegetable stock (or simmering/stewing broth drained from cooked stuffed grape leaves)
- 3 large whole eggs
- 1/4 cup freshly squeezed lemon juice