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Dolmathes with Avgolemono Sauce (Stuffed Grapevine Leaves with Egg Lemon Sauce)

Featured in the Honolulu Star-Bulletin on August 26, 2009.



Dolmathes with Avgolemono Sauce (Stuffed Grapevine Leaves with Egg Lemon Sauce)


  • 1 1/2 pounds ground lamb or beef
  • 1 large onion, chopped
  • 1/2 cup converted rice (such as Uncle Ben's rice)
  • 5 tablespoons chopped parsley
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 1 jar (16 ounces) grapevine leaves, drained and rinsed

Avgolemono Sauce:

  • 2 cups stock (use the stock reserved from cooking the dolmathes and add enough hot water or
  • stock to make 2 cups liquid)
  • 3 eggs
  • Juice of 2 lemons


In a large bowl, combine lamb, onion, rice, parsley, eggs, salt, and pepper. Place one teaspoon of the lamb mixture on underside of a grapevine leaf. Start at the base of the leaf and fold over, then fold sides in rolling up tightly toward the point of the leaf. Continue stuffing the grapevine leaves until all of the filling mixture is used. Line saucepan with any remaining leaves. Layer dolmathes in saucepan and cover with broth or water. Weigh down dolmathes with a small heat-proof dish that’s large enough to cover saucepan area. Cover saucepan tightly. Cook over low heat until rice is tender (about 45 minutes to 1 hour). Reserve stock for use in the Avgolemono Sauce (see recipe below).

Avgolemono Sauce:
In a small saucepan, bring stock to a boil. In a bowl, beat eggs until frothy; add lemon juice. Slowly add some stock to egg mixture, whisking constantly. Return egg mixture to saucepan, stirring constantly over low heat until thickened. Do not allow mixture to boil or sauce will curdle. Add Avgolemono Sauce slowly to the saucepan of dolmathes, shaking saucepan carefully. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 32 g fat, 13 g saturated fat, 250 mg cholesterol, greater than 2000 mg sodium, 26 g carbohydrate, 1 g fiber,2 g sugar, 29 g protein


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