Small bites of dolmadas, with eggnog sauce to flood the mouth flavors. We serve them cold or hot, for an appetizer or for main or for a snack between the delicious dishes on a table.
- Or a kilo of minced meat
- 60-70 scalded vine leaves (see preparation here)
- 1 cup Carolina rice
- 1 large onion passed in the grater
- Or a bunch of chopped parsley
- Or a bunch of chopped dill
- 1 small tomato passed in the grater
- Salt Pepper
- Olive oil
- 2 eggs
- In a bowl, mix the minced meat with the onion, the parsley, the dill, the tomato and the rice. Add a little lemon juice, olive oil and season with salt and pepper.
- We take a sheet one by one and spread it on a clean surface with the nerves towards us. Put our mixture with a teaspoon and fold it from right to left and then wrap a roll. We place our dolmada at the base of the pot, after we have previously placed torn vine leaves or vine leaves that do not make us. (if we do not have vine leaves we can place 2-3 lettuce leaves)
- Continue to wrap until the leaves are finished, and lay them next to each other. Then we start a second layer on top and repeat the process.
- When we finish the wrapping, we spread some vine leaves on top and place a plate upside down.
- Add water, olive oil and salt and pepper (water until our dish is covered. When it boils, lower the heat and simmer our dolmadas for about 1 hour. Be careful to see if water is needed. When the time has passed, pull the pot aside and remove the plate with leaves.
- To make our eggnog, beat the 2 eggs with the juice of 2 lemons well and at the same time take broth from the pot and pour it into the bowl slowly, stirring with quick movements. After we make the eggnog, we pour it into the pot and we shake the pot so that the eggnog goes everywhere.
- Leave the pot on low heat for 2 minutes, to bind the eggnog and remove from the heat.