Dolmadakia(Stuffed vine leaves)
1 kg mixed minced meat(beef and pork, 1/2 kg each)
3 tbsp parsley, finely chopped
2 large onions, finely chopped
broth from one free range chicken
1 cup olive oil( 250ml)
1/2 cup rice
salt % pepper
500 gr fresh vine leaves
50 gr butter or staka
For the egg-lemon sauce (avgolemono):
3 egg yolks
2-3 tbsp lemon juice
3 tbsp corn flour
3 cups broth from the dolmadakia
1 chicken bouillon cube
salt % pepper
2 tbsp evaporated milk
Wash the vine leaves and scald in boiling water for a few minutes. Drain and let them cool. In a large bowl, place all the ingredients, except the butter and the broth and knead well. Place a small quantity of the minced meat mixture in each vine leaf and wrap into elongated dolmadakia. Place the dolmadakia in the pot snugly next to one another, leaving no empty spots. Pour enough chicken broth to cover the dolmadakia. Add the butter or the staka and cover the dolmadakia with a plate for the duration of the boil.
To prepare the avgolemono sauce, place the egg yolks and the lemon juice in a saucepan and blend well. Add the broth from the dolmadakia and let boil for a few minutes. Add the chicken bouillon cube, salt, and pepper to taste, and the corn flour. Cook until the avgolemono thickens and finally, stir the evaporated milk. Spoon avgolemono over the dolmadakia and serve.
The dolmadakia may be served with yogurt.
Staka is a very tasty Cretan product collected from the cream of a mix of goat and sheep’s milk.
You can find it in shops with Cretan products.