Grape Leaves Stuffed with Rice and Herbs - Global Chef Enterprises
DOLMATHES These savory little bundles are rolled into grape leaves and served with a velvety egg-lemon sauce. Check out my cookbook, "Cooking From the Hip" for two tricks to making dolmathes....
Ingredients
- 2/3 Cup Cooked White Rice
- 2 Cup Onions (Minced)
- 1 Teaspoon Fresh Mint (Finely Chopped)
- 2 Teaspoon Fresh Oregano (Finely Chopped)
- 2 Teaspoon Fresh Parsley (Finely Chopped)
- ¾ Teaspoon Kosher Salt
- 1 7 ounce Jar Brined Grape Leaves
- 1 Cup Chicken Stock (More if needed)
- 3 Large Eggs
- ½ Cup Fresh Lemon Juice (Plus 1 tablespoon)
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