Stuffed Grape Leaves with Egg-Lemon Sauce

Dolmadakia Me Avgolemono

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Preparation info

  • Serves:

    10–12

    • Difficulty

      Medium

    • Ready in

      1 hr 55

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

“Goo-goo ga-ga.” That is the sound most of my non-Greek friends make when they try my mom’s dolma with egg-lemon sauce. Guess it brings them back to their infancy stage…. Not sure if it’s the combination of the frothy egg and lemon sauce that sets them off, or the simplicity of ground meat and rice mixed together into a ball, then wrapped warmly and snugly in a leaf? Whatever the case, to all my non-Greek friends who have implored me for years to snatch this recipe from my mother: He

Ingredients

Method