Dolmathes with Avgolemono
"Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common. What to buy: Grape leaves can be found in jars in many gourmet and specialty stores. This recipe was featured as part of our Greek Easter Celebration menu...."
INGREDIENTS
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60 grape leaves, fresh or jarred
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1 pound ground beef
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1/2 medium yellow onion, finely chopped
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1/2 cup white rice, such as jasmine or basmati
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6 tablespoons olive oil
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1/4 cup chopped Italian parsley
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1/4 cup chopped fresh mint
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4 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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2 cups low-sodium chicken broth
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3 large eggs
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1/4 cup lemon juice (from 2 medium lemons)
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1 cup hot reserved cooking liquid from the dolmathes
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