Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lettuce dolmades with egg-lemon sauce (avgolemono). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lettuce Dolmades with egg-lemon sauce (avgolemono) is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Lettuce Dolmades with egg-lemon sauce (avgolemono) is something which I’ve loved my entire life.
Clean the lettuce and set aside the large leaves (not the hearts). Avgolemono (egg-lemon sauce) is a delicious Greek sauce which is widely used in a variety of Greek dishes, from meatball soup, chicken soup, to Greek-style fricassee, stuffed cabbage rolls and the list goes on. This Greek Avgolemono recipe is so versatile that it can be used with almost everything!
To begin with this particular recipe, we have to first prepare a few components. You can cook lettuce dolmades with egg-lemon sauce (avgolemono) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lettuce Dolmades with egg-lemon sauce (avgolemono):
- Prepare 3-4 large lettuces
- Prepare 1 kg minced veal
- Make ready 1 onion
- Make ready 2 tablespoons finely chopped dill
- Take 1 large carrot grated
- Prepare 1/2 cup Carolina rice
- Make ready 1/4 cup olive oil
- Get 1 meat stock cube
- Prepare 2 eggs
- Make ready 2 lemons (juice)
- Prepare salt-pepper
Avgolemono actually refers to a Greek sauce made from eggs, lemon, and warm broth. Commonly added to soups for thickening, the sauce is used Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup, making it a welcoming weeknight dinner or an impressive. This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Beat egg yolks, add in lemon juice.
Instructions to make Lettuce Dolmades with egg-lemon sauce (avgolemono):
- Clean the lettuce and set aside the large leaves (not the hearts). Wash and scald them in salted boiling water.
- Place them on a kitchen surface that you have put a clean kitchen towel to absorb the extra water.
- Prepare the fillingPut the minced meat with the rice, both onion and carrot grated, the chopped dill, salt, pepper and olive oil. Mix well.
- Then take a lettuce leaf (one at a time), press it on its center to break and lay a tablespoon of filling. Then wrap and place the dolmades into a saucepan. After finishing
- Allow it to boil for 40-45 minutes on low heat and prepare the egg-lemon sauce.
Slowly add in some of the warm stock to yolks while beating. Chicken Soup With Egg And Lemon Sauce ( Kotopoulo Soupa Avgolemono). Spring, sun, flowers, herbs and missing Crete! During my walk through the garden I noticed that the fist wine leaves were almost big enough to be used for one of my favourite Greek dishes: dolmadakias (diminutives of dolmades)! Now in early spring the leaves are very light, tender and even if even still.
So that is going to wrap it up for this exceptional food lettuce dolmades with egg-lemon sauce (avgolemono) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
