KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsDifficulty: Medium | Total Time: 1 hr 10 mins | Active Time: 35 mins | Makes: About 55 dolmathes
makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common.
60 grape leaves, fresh or jarred
1 pound ground beef
1/2 medium yellow onion, finely chopped
1/2 cup white rice, such as 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)
1 cup hot reserved cooking liquid from the dolmathes
|
1st Keep
 DAPHNE
|
Comments