Recipe courtesy of Mykonos Kuzina
Recipe courtesy of Mykonos Kuzina
Episode:
Sauerkraut, Shoyu and Shank
Dolmades with Lemonato Sauce
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- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 45 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1052
- Total Fat
- 64 g
- Saturated Fat
- 27 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 42 g
- Cholesterol
- 182 mg
- Sodium
- 1217 mg
- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 45 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1052
- Total Fat
- 64 g
- Saturated Fat
- 27 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 42 g
- Cholesterol
- 182 mg
- Sodium
- 1217 mg
Ingredients
Dolmades:
Lemonato Sauce:
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Directions
- For the dolmades: In the olive oil, cook the onions and garlic until slightly caramelized. Add the beef and cook, breaking up with a whisk, until cooked through. Add the rice, then mix well and cook for 5 minutes. Remove from the heat, then add the marinara sauce, dill, mint, parsley, Montreal seasoning, cumin, salt and pepper; mix fully. Let cool.
- Preheat the oven to 400 degrees F.
- Lay out the grape leaves with the spines of the leaves facing up. Spoon the dolmades meat mixture into the centers of the leaves. Tuck in the sides of the leaves and roll, keeping the filling inside, similar to rolling a burrito or a wrap. Place the rolled dolmades in a baking pan. Pour 1/2 cup water in the pan. Cover with foil and bake until the leaves are tender but not getting too soggy or falling apart, about 30 minutes. Uncover and let cool.
- For the lemonato sauce: Meanwhile, melt the butter in a saucepan on medium heat. Whisk in the flour and let cook for 3 minutes, whisking constantly. Add the chicken stock, lemon juice and chicken bouillon, then whisk until smooth and thickened and the sauce can coat a spoon.
- Gently remove the dolmades from the baking pan and plate them, then drizzle with the lemonato sauce. Garnish with the fresh parsley or dill.
Cook’s Note
If using lemon juice from concentrate, use only 1/4 cup.
