My husband makes the best dolmathes I have ever eaten. Many times when we attend parties the invitation includes invited only if Steve makes his Dolmathes!
Dolmathes (Dolmas; Stuffed Grape Leaves)
Steve Durkee
1/4 cup Olive Oil
1 medium Onion, finely chopped
1/2 cup Rice
1 lb. ground Lamb, room temperature
1/4 cup fresh Dillweed, chopped (or 1 Tbs. Dill Juice)
1/2 cup Pine Nuts, coarsely chopped
1 qt. jar canned Grape Leaves (available at most Middle Eastern markets)
1/4 cup Golden Raisins
1 1/2 tsp. ground Nutmeg
1 1/2 tsp. ground Cinnamon
3 Tbs. dried Mint Leaves
2 large Lisbon or Eureka Lemons
fresh ground sea salt, to taste
fresh ground white pepper, to taste
Heat olive oil in skillet. Add onion and sauté until translucent. Cool slightly and transfer to a large mixing bowl. Add all other ingredients (except grape leaves) and mix thoroughly with fork (or hands).
Stuff grape leaves with this mixture in the following manner:
Spread out grape leaves, one at a time, with the bottom (dull) side facing up. Place a small spoonful of the lamb and rice mixture at the base of the leaf, near where the leaf stem is located (trim off any remaining excess stem with kitchen shears before stuffing). Fold the left and right sides of the leaf toward the center, and then roll snugly from the stem up to the tip, encasing the filling.
Line a large Dutch Oven with un-stuffed grape leaves. Place the Dolmathes in the Dutch Oven, forming layers, until all Dolmathes have been made. Cover with a layer of un-stuffed grape leaves. Slice one lemon very thinly and cover the top layer of grape leaves with the lemon slices. Juice the remaining lemon and pour over the grape leaves.
Pour in enough water to barely cover the grape leaves. Bring to a boil, then reduce heat and simmer for 1 hour. Remove and arrange on a serving tray covered with a layer of un-stuffed grape leaves. Serve warm with Egg/Lemon sauce (may also be refrigerated and served cold).
Egg/Lemon Sauce
2 Tbs. Butter
2 Tbs. All-Purpose Flour (or Wondra)
2 Eggs
1 Cup hot Chicken Stock
4 Tbs. Lemon Juice (Eureka or Lisbon Lemon)
2 Tbs. cold Water
Melt the butter in a medium saucepan and add the flour gradually, whisking constantly to form a roux. Pour in the chicken stock, continuing to whisk, until all stock has been incorporated. While continuing to whisk, bring mixture to a gentle boil. As soon as the sauce has thickened, remove from heat.
Put the eggs and lemon juice in a food processor (or blender), and mix briefly. With the food processor (blender) running, add the hot stock mixture in a slow, steady stream. When the entire mixture has been added, slowly pour in water.
Serve in a sauce boat with Dolmathes.
