Dolmades with Avgolemono

Χρόνος προετοιμασίας:

25'

Ωρα μαγειρέματος:

Εξυπηρετεί:

Επίπεδο:

Συστατικά

Dolmades:

400g Wine leaves

250g Medium grain rice

80g water (untill the mix sticks or easier to form).

1 tomato

1 1/2 brown onion

4-5 spring onions

1/2 banch of dill

4-5 leaves of basil

10 leaves of mint

1/4 banch of parsley

60g olive oil

3 bay leaves

5 pimento/ allspice seed

10 black peppercorns

Avgolemono:

2 medium eggs

1 lemon's juice

1 tbsp corn flour

water

Start by washing the rice. Strain it and add it in a bowl.
Cut the vegetables as shown in the video and bring all together except for the last three ingredients.
Get a medium to small pot with water to boil. Blanch the leaves and cool them down immediately.
Start stuffing them up.
Add the broken leaves from the leaves on the bottom to create a protective layer and start by placing the dolmades into a spiral until it gets to the middle. Repeat the process untill the pot is full. Lastly, Add a plate the fits most of the pot and someting heavy on top. Fill up with water (see video).
Cover with a lid and cook for about 30 minutes on medium heat.
When it has reduced and cooked, strain all of the liquid.
With a hand blender or a whisk, incorporate the ingredients together and start by adding the hot liquid stock from our pot slowly slowly whilst mixing. Then place everything back and nearly boil to thicken it up.
Enjoy!