Maria’s Dolmathes

• 1 kilo ground beef
• 1 kilo ground pork
• 1 ½ cup white arborio rice
• 2 ½ cups long grain rice
• 2-3 T tomato paste
• 2 handfuls of freshly chopped mint
• 1 large onion, minced
• 3 tsp. black pepper
• Lots of salt
• 1 to 2 cups oil

Avgolemono Sauce

• 2 eggs
• 4 lemons (juiced)
• 2 T corn starch
• Pinch of salt

• Mix the ground beef, pork, onions, and rice,
• Add 2 T tomato paste, mint, salt, pepper and 1 cup oil together. Combine well.
• Line the bottom of a stock pot with leftover grape leaves and extra whole fresh mint. Set aside.
• Begin filling the grape leaves. Lay a leaf flat and place about a tablespoon of filling in the middle of the leaf. Fold over the sides, then roll up into a neat bundle. Continue this way until all the filling and leaves are gone.
• Place the stuffed leaves tightly together going around the circumference of the pan, keeping the leaf ends down so they don’t unravel when cooking. A second layer may be necessary, depending on the amount and size of pan.
• Heat the pot on the stove for 2-3 minutes. Sprinkle the top with salt, 1 T tomato paste and pour the remaining oil (a count of 4) over the top.
• Place a heavy plate upside down on the grape leaves to keep them in place when cooking. Pour hot water over the plate until it begins to cover the plate.
• Cover with lid and bring to a boil, then turn heat down to simmer.
• Cook for about 30 minutes and turn the heat off. The liquid should be reduced to half.
• In a separate bowl beat the eggs until light, gradually adding the lemon juice and cornstarch.
• Drain 1-2 cups of the hot liquid from the grape leaves and slowly pour into the egg and lemon mixture, continuously beating. (this is called tempering)
• Remove the plate and pour the sauce into and around the stuffed grape leaves, gently shaking the pot to disperse the sauce. Remove the pan from the heat and allow to stand 20 minutes before serving.