Presentation is loading. Please wait.

Presentation is loading. Please wait.

Dolmades with Avgolemono Evan Groth English 393 December 8th 2009.

Similar presentations


Presentation on theme: "Dolmades with Avgolemono Evan Groth English 393 December 8th 2009."— Presentation transcript:

1 Dolmades with Avgolemono Evan Groth English 393 December 8th 2009

2 Introduction Definition: Dolma is a verbal noun of the Turkish verb dolmak “to be stuffed,” and means simply "stuffed thing.” Definition: Dolma is a verbal noun of the Turkish verb dolmak “to be stuffed,” and means simply "stuffed thing.” The following instructions explain how to prepare Greek dolmades with avgolemono sauce. The following instructions explain how to prepare Greek dolmades with avgolemono sauce. Audience: any skill-level person who enjoys cooking Greek cuisine. Audience: any skill-level person who enjoys cooking Greek cuisine.

3 Recipe Information Time to prepare: 70 minutes. Time to prepare: 70 minutes. Makes: 30 to 35 dolmas. Makes: 30 to 35 dolmas. Original recipe adapted from Marisa Churchill (Greek Top Chef Contender) online @ www.chow.com Original recipe adapted from Marisa Churchill (Greek Top Chef Contender) online @ www.chow.com

4 Recipe Ingredients Dolmades: Dolmades: 30 Grape leaves, fresh or jarred. 30 Grape leaves, fresh or jarred. 1 Pound ground beef. 1 Pound ground beef. ½ Medium yellow onion, chopped finely. ½ Medium yellow onion, chopped finely. ½ Cup white rice. ½ Cup white rice. 6 Tablespoons olive oil. 6 Tablespoons olive oil. ¼ Cup chopped fresh mint. ¼ Cup chopped fresh mint. 4 Teaspoons kosher salt. 4 Teaspoons kosher salt. ½ Teaspoon freshly ground black pepper. ½ Teaspoon freshly ground black pepper. 2 Cups low-sodium chicken broth. 2 Cups low-sodium chicken broth. Avgolemono: Avgolemono: 3 Large eggs. 3 Large eggs. 1/3 Cup lemon juice (from 2 medium lemons). 1/3 Cup lemon juice (from 2 medium lemons). 1 Cup hot reserved cooking liquid from dolmades. 1 Cup hot reserved cooking liquid from dolmades.

5 Dolmades Cooking Instructions 1. Prepare an ice water bath and set aside. 2. For the grape leaves, bring a medium pot of water to a rolling boil over hot heat, add grape leaves, and cook for 5 to 10 minutes or until leaves are tender. 3. Remove grape leaves from the water and submerge them in the ice bath from step 1. 4. While the leaves cool, combine all remaining ingredients except 2 tablespoons of the olive oil and the chicken broth in a medium bowl, and mix until thoroughly combined. This creates the filling to be used when wrapping the dolmades.

6 Wrapping the Dolmas  Lay out one grape leaf and remove the tough stem. Place two to three teaspoons of filling in the center.

7 Wrapping the Dolmas p2 Carefully fold the top and sides of the leaf over the filling. Carefully fold the top and sides of the leaf over the filling.

8 Wrapping the Dolmas p3. Roll the grape leaf tightly into a cylinder form to resemble a miniature football. Roll the grape leaf tightly into a cylinder form to resemble a miniature football.

9 Dolmades Cooking Instructions p2 1. Arrange dolmades side by side in a medium saucepan until the bottom of the pan is completely covered. 2. Continue layering dolmades until they are all in the pan. Add chicken broth and the two remaining tablespoons of olive oil. 3. Cover the pan and cook over medium until dolmades are cooked through, taking approximately 35 minutes. 4. Remove dolmades to a serving platter, and measure remaining cooking liquid, reserving one cup to make the avgolemono sauce. 5. Cover dolmades loosely to keep warm.

10 Avgolemono Cooking Instructions 1. In an electric mixer fitted with the whip attachment, beat eggs on high speed until they begin to get foamy, about three minutes. 2. Add lemon juice in a steady stream, and continue beating for about an additional minute. 3. Add hot cooking liquid saved from the dolmades and whip for another minute. 4. Pour sauce back into the pot used to cook the dolmades or into another medium pot. Stirring constantly, heat sauce over low heat until steaming, about three minutes. DO NOT LET THE SAUCE BOIL. 5. Season sauce with kosher salt and pour over warm dolmades or serve on the side.

11 Dolmades with Avgolemono (notes) The dolmades and avgolemono are served best with a light citric wine. The dolmades and avgolemono are served best with a light citric wine. The dish functions wonderfully as an appetizer or entrée. The dish functions wonderfully as an appetizer or entrée. Attending Greek church events and street events are reliable ways to sample authentic Greek dolmades. Attending Greek church events and street events are reliable ways to sample authentic Greek dolmades.


Download ppt "Dolmades with Avgolemono Evan Groth English 393 December 8th 2009."

Similar presentations


Ads by Google