WHAT?
15 lettuce leaves
100g. Rice
200g. Mince
½ onion, 2 garlic cloves - all chopped
1 spring onion
Parsley, dill, mint; 1 bunch of all - chopped
Chilli
Teaspoon of red wine vinegar
1 medium tomato chopped
Salt, pepper, sugar, oregano
For the avgolemono sauce
1 egg
1 lemon
HOW TO?
1️⃣We blanch the lettuce leaves for 2 minutes in boiling water to change colour. Remove from boil and strain.
2️⃣In a bowl, mix chopped onion, garlic, chilli and spring onion with mince and rice.
3️⃣ Chop and add the herbs and chopped tomato. Salt, pepper, oregano, vinegar and mix.
4️⃣Take each one of the blanched leaves. You are facing the more curvy side and you stuff 1 tablespoon of stuffing. Cover top and bottom of the leaf and roll side to side to create a little bullet. Place them next to each other in a sauce pan.
5️⃣Follow same steps with all leaves and place next to each other in the pan, to create layers.
6️⃣Add a small plate at top, so they don’t open, pour some stock to cover them and cook at medium heat for 15 minutes.
7️⃣In a bowl, whisk the egg white well. Add the lemon juice and the yolk. Start adding gradually food juice. Slowly, so the egg doesn’t cook. Pour the whole sauce over the dolmades.
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