Dolmathes with Avgolemeno sauce

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By Christina O'Haver By Christina O'Haver

A Taste Of Greece, Greek Festival of Chandler

Want some Greek food?

Today, Kathy Bookas talks about everything Greek from food to the festival. She also shows us how easy it is to make Dolmathes.

Event info:

St. Katherine Greek Orthodox Church
2716 N. Dobson Rd., Chandler 85224
Classic celebration of Greek food, dance and fun for all
Oct 3, 5 - 10 p.m.
Oct 4, 11 a.m. - 10 p.m.
Oct 5, 11 a.m. - 7 p.m.

Get two free admissions. Go to

Dolmathes - Stuffed grape leaves with Avgolemeno sauce

1 1/2 pounds chopped meat
1 cup water
3 large onions, chopped
1 pound jar grapevine leaves
1 cup raw rice
3 bouillon cubes
Salt and pepper to taste 1 tablespoon butter
Dried mint leaves

Combine meat, onions, rice, salt and pepper, and dried mint. Add water and mix well. Drain brine from jar of grapevine leaves, remove leaves and wash well with clear water. Put heaping tablespoon of meat and rice mixture in center of leaf and roll leaf tightly, folding edges over and rolling toward point of leaf. Cover bottom of greased casserole with torn leaves. Arrange rolls in layers. Dissolve bouillon cubes in enough water to cover rolls, add the bouillon and dot with butter. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover casserole and steam over low heat for one hour. There should be some liquid left in casserole for sauce. If dry when cooking time is up, add water and simmer for a few minutes longer. 6-8 servings.

Avgolemeno sauce

Beat three eggs well, add juice of one lemon and beat well again. Add some of the hot broth from the casserole, then pour the egg mixture over the dolmathes. If necessary to reheat, leave uncovered while warming very slowly, so egg sauce will not curdle.