Greek Style Dolmathes With Or Without Avgolemono

• For Dolmathes
• 1 1/2 pounds ground lamb or beef, or mix. I like 85/15 for this
• 1 Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehand
• 1 cup long grain rice, you can use quinoa or another fast cooking grain if you wish
• 1 Roma, tomato diced small
• 2 teaspoons each salt and pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried mint
• 1 large shallot, minced
• 3 cloves garlic, pressed or minced
• 2 tablespoons fresh chopped parsley
• 3 cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon
• 2 Lemons worth of juice
• Avgolemono (Greek Lemon egg sauce)
• 2 cups cooking liquid from dolmathes
• 4 eggs

1. In a large bowl mix meat, spices, rice, tomatoes, shallots, garlic, and herbs, I used my hands to do this, make sure each ingredient is well incorporated.
2. Drain grape leaves, and lay one flat with the seamed side facing up, begin rolling, One does this by taking a grape leaf and putting a "fat fingers" worth of filling in and rolling it "burrito style"
3. Continue rolling until you run out of either meat or leaves. Place rolled dolmathes in a heavy bottomed pan, use a plate placed over them to weigh them down, then add 3 cups beef stock, cover, bring to a boil then turn down to medium low for about 30 minutes.
4. When finished cooking, squeeze juice from lemons over dolmathes, whip eggs till light, temper in 1 cup of the cooking liquid add to a small sauce pan with the other cup of cooking liquid and heat on low till lightly thickened......pour over dolmathes and serve!

ground lamb, grape leaves, long grain rice, tomato, salt, oregano, mint, shallot, garlic, parsley, beef stock, lemons, lemon egg sauce, dolmathes, eggs

Taken from food52.com/recipes/25350-greek-style-dolmathes-with-or-without-avgolemono (may not work)