She Strengthens

Unravel the Secrets of Traditional Greek Dolmathes

A Family Recipe Passed Down Through Generations

Top Chef contender Marisa Churchill learned the art of making dolmathes from her yaya, who taught her the intricacies of preparing these delicate, flavorful Greek delicacies. In this recipe, we’ll guide you through the process of creating these mouthwatering treats, complete with a tangy avgolemono sauce.

Gathering Essential Ingredients

Before you begin, make sure you have the following ingredients at hand:

• 60 grape leaves (fresh or jarred)
• 1 pound ground beef
• 1/2 medium yellow onion, finely chopped
• 1/2 cup white rice (jasmine or basmati)
• 6 tablespoons olive oil
• 1/4 cup chopped Italian parsley
• 1/4 cup chopped fresh mint
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups low-sodium chicken broth
• 3 large eggs
• 1/4 cup lemon juice (from 2 medium lemons)

Preparing the Grape Leaves

If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until they’re tender but still hold their shape (about 5-10 minutes). Remove the leaves from the water and submerge them in the ice water bath. Drain. If using jarred grape leaves, place them in a strainer, discard the liquid, and rinse with cold water.

Crafting the Filling

In a medium bowl, combine the ground beef, chopped onion, rice, 4 tablespoons of olive oil, parsley, mint, salt, and pepper. Mix until thoroughly combined.

Assembling the Dolmathes

Lay out a grape leaf, removing the tough stem. Place about 1 tablespoon of filling in the center. Fold the top and sides of the leaf over the filling, rolling tightly into a cylinder (resembling a miniature football). Repeat with the remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is covered. Continue layering until all dolmathes are in the pan.

Cooking the Dolmathes

Place chicken broth in a small saucepan and bring to a boil over medium-high heat. Pour the broth over the dolmathes, along with the remaining 2 tablespoons of olive oil. Bring to a simmer over medium heat (about 6 minutes). Reduce the heat to low and simmer until the rice and beef are cooked through (about 20 minutes). Remove the dolmathes to a serving platter, straining and measuring the remaining cooking liquid. Reserve 1 cup for the avgolemono sauce.

Creating the Avgolemono Sauce

In a stand mixer fitted with the whisk attachment, beat the eggs on high until light yellow and foamy (about 2 minutes). Add lemon juice in a steady stream, continuing to beat for 1 minute more. Add the reserved dolmathes cooking liquid in a steady stream, whipping for 1 minute to incorporate. Pour the sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until steaming (about 3 minutes). Season with salt to taste.

Serving and Enjoying

Discard any liquid that has accumulated on the platter of dolmathes. Pour the avgolemono sauce over the warm dolmathes or serve on the side. For a perfect pairing, try Boutari Moschofilero, a Greek wine that complements the lemony flavors and floral notes of the dish.