Aunt Vaso's Dolmades Apo Seskoula Augolemono (Stuffed Chard Leaves) recipe

Описание: Greek Dolmades are usually made with vine or cabbage leaves. But in this recipe our beloved aunt Vaso used chard leaves to create an amazing dish full of flavour and a rich avgolemono sauce which demanded plenty of bread.

Dolmades, dolmadakia, ntolmades or ntolmadakia: no matter how you spell them, it is one of those dishes you have to try when homemade. They are delicious, they are suitable for vegans (when they don't include minced meat) and they can be served as a meze, a starter or a main dish.

It is not an easy dish to make as it requires plenty of time and effort. But the result is more than rewarding!

A word of warning when it comes to Greek dolmades: the taste of the ones you get from a tin (which unfortunately are the ones most Greek restaurants outside of Greece will serve you) is nothing like the taste of home made ones. There is just no comparison. So we hope that with this video you will be able to make your own dolmadakia ('small dolmades") to impress your family and friends.

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RECIPE
Ingredients:
250gr fresh chard leaves (preferably with the stalks)
500gr minced beef
1 onion, finely chopped
Half a cup rice
3/4 of a cup extra virgin olive oil
Juice of 2-3 lemons
3 egg yolks
Fresh chopped spearmint
Salt and pepper to taste

1) Wash the chard leaves and cut them from their stalks. Blanch the leaves in boiling water, drain well and wash with cold water.

2) Mix the mince in a bowl with the onion, rice, spearming, salt, pepper and a bit of the extra virgin olive oil.

3) Add a teaspoon of the mix to a charg leave and roll it. For a video on how to roll tthem, see link below:
   • Greek Dolmades recipe - Maro's Vegan Oven ...   (watch from 12:50)

4) Once you roll all the leaves you can refridgerate them if you like.

5) Slightly boil the chard stalks. Drain them but keep the hot water you boiled them in.

6) In a large pan, place the stalks at the bottom. Then place the Dolmades over them, one after the other, tightly.

7) Add salt and pepper to taste, the remaining of the extra virgin olive oil and a little bit of the lemon juice.

8) Use a deep plate with a diameter similar to that of the pan's and cover the Dolmades with it.

9) Add some of the hot water you boiled the stalks in, so that the water reaches the rim of the plate (it should not cover the plate).

10) Bring the pan to boil and cook in low heat until there is only a bit of the water left (just enough to create a nice sauce). Take plate off.

11) Beat the egg yolks and add the remaining lemon juice slowly, while beating contonuously.

12) Then add a few tablespoons of the Dolmades juice into the eggmix, still beating. You do this to bring the mix to the same temperature as the juices.

13) Add the egg mix into the pan and shake pan a bit to distribute the mix evently. Leave pan in low heat for 1-2 minutes, to thicken the sauce.

14) Serve immediately.
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