Greek Dolmades stuffed with herbed rice & pinenuts, & served with Avgolemono. Photo Courtesy: Hellenic Foreign Trade Ministry of Tourism Photographer: Vassilis Stenos - For Serving on Skewers with lemon and the Avgolemono on side. Our lunch on Monday August 27th, 2012 ... Greek Dolmades served with Avgolemono - Yield: 5 dozen approx. 1 Jar 460 grams or 16 ounces of Grape Leaves in Brine or one half pound or 225 grams of Fresh Grape Leaves 120 Ml. plus 2 tablespoons Evoo 6 onions of choice or shallot minced very finely 3 scallions minced finely 2 chive herb snipped very finely 2 garlic cloves minced finely 1 cup or 200 grams Long grain Greek Rice 1 1/2 cups of : herbs dill, fennel, mint, a handful of pinenuts and parsley herb fresh minced very finely salt and black pepper freshly ground water 2 juiced lemons in a bowl Strained Greek Yogurt Served On Side - optional 1. rinse the grape leaves well and blanch in salted boiling water for 5 minutes. Remove with slotted spoon and shock in ice water and drain thoroughly 2. sauté the onions, scallions, or shallot over low heat in Evoo until tender and very lightly caramelized. 3. Mix in the garlic cloves minced and let sauté a few mins. until tender, and add rice and stir 5 mins. Sprinkle with salt and black pepper groundand add 500 Ml. water and cover and simmer until rice is softened however, not cooked through and the liquid has been absorbed. 4. remove from stove, and let cool. When the rice is completely cooled, add the fennel, dill, pinenuts, parsley, chives snipped, mint and 2 tbslps of Evoo, salt and pepper to taste. 5. sort the grape leaves and place wripped or unusables on bottom of the Dutch Oven or Casserole with enough to cover the bottom surface. 6. Snip any hard stems from leaves prior to using. 7. place the leaves vein side up, in rows on a work surface 8. take about 1 tsp. at a time of the rice filling and place it in centre bottom of each leaf 9. Firstly, fold up the bottom portion of each leaf and then tuck in the sides, and roll upwards to close them 10. put each dolma at a time, seam side down on the bottom of a very wide pot 11. they should fit snuggly - one next to the other in one or two layers 12. carefully cut a piece of parchment paper to fit the circumference of the pot and place it snuggly over the dolmades in the pot, and place a plate over the parchment to keep the rolled leaves in place 13. cover the pot, and bring to simmer on low to medium heat and reduce to low heat in 1/2 hour and simmer until leaves are tender and the rice is cooked. SERVE WITH: Pita, Avgolemono or Greek Yogurt or Tzatziki and a nice Sparkling white wine, Beer or Rosé ... Recipe for Avgolemono 2 or 3 eggs at room temperature 2 large lemons juiced and strained 1 1/2 cups of hot pan juices of broth from the Dolmades 1. whisk eggs until pale in color and foamy - 3 minutes 2. whisking steadily without a stop, gradually drizzle in the Lemon Juice 3. using a large spoon, very slowly spoon in the pan juices from the Dolmades or broth and beat all the time doing this & combine with the egg mixture 4. pour the avgolemono into a pot, and simmer so that the sauce shall thicken 5. take off stove and serve on side of the dolmades Enjoy, Ciao. Margaux.