Dolmathes in Avgolemono Sauce

Tender, lemon-scented Dolmathes wrapped in silky grape leaves and blanketed in a luscious egg-lemon (avgolemono) sauce, is one of the most comforting dishes in Greek cuisine. This traditional Greek Dolmades recipes makes about three to four servings of stuffed grape leaves—just right for a special dinner or mezze platter and ideal for smaller households or first-time dolma makers.

Looking for more Greek recipes? I am a fan of the fresh Mediterranean flavour and cook this delicious cuisine often. My favourite summer meal is chicken souvlaki and a simple Greek Village Salad with fresh pita and Homemade Tzatziki Sauce. Kali Orexi!

Dolmathes in Avgolemono Sauce

If there is one dish that captures the heart of a Greek Sunday dinner, it’s Dolmathes, or stuffed vine leaves. While many people are familiar with the cold, rice-only version found on appetizer platters, the true “king” of the table is the warm, meat-filled version bathed in a silky, tangy Avgolemono (egg-lemon) sauce.

It’s a labour of love, but the result is a melt-in-your-mouth experience that is earthy, savoury, and bright all at once.

The Avgolemono is what elevates this dish from a simple snack to a gourmet meal. It’s a delicate emulsion of eggs and fresh lemon juice tempered with hot chicken broth. When done right, it creates a creamy, velvety lemon sauce without using a single drop of dairy.

What are Dolmathes?

Dolmathes are one of the most popular appetizers in Greek and largely Mediterranean cuisine. In general, dolmathes, dolmades, and dolma all refer to stuffed dishes common across the Eastern Mediterranean and Middle East.

In Greece, dolmáthes (plural) or dolmás (singular) usually means grape leaves stuffed with rice, herbs, and sometimes meat. Dolmades is simply an alternative spelling.

Dolma is the broader Turkish term, used across the region, and can refer to any stuffed vegetable—like peppers, zucchini, or even tomatoes—not just grape leaves. So, while the names vary by language and region, they all describe delicious, savoury fillings wrapped in vegetables or leaves.

Ingredients for Dolmathes in Avgolemono Sauce

You will need the following equipment for this recipe: Mixing bowls, measuring cups and spoons, a wide heavy bottomed pot, a lemon juicer, a whisk or immersion blender. The ingredients you need are:

• Ground Beef or Lamb
• White Rice
• Onion
• Dill
• Garlic
• Mint
• Parsley
• Olive Oil
• Salt
• Black Pepper
• Grape Leaves
• Chicken Broth
• Eggs
• Lemons

Feel free to use ground beef, ground lamb or a combination of the two in this recipe. I prefer to use short grain rice as sometimes long grain rice will poke through the vine leaves as it expands.

Use fresh herbs rather than dried. The fresh dill, parsley, and mint are what give dolmathes their signature Mediterranean aroma. Always use fresh lemon juice, not bottled for this or any Greek recipe.

Fresh grape leaves have better flavour and texture than jarred but they require a bit more preparation. Using store-bought grape vine leaves in this recipe will be just fine.

How to Make Dolmathes

You don’t have to soak the rice, but it helps the rice cook more evenly and prevents it from bursting the grape leaves. To prepare the rice, rinse it under cool water several times until the water runs clear, then soak it in warm water for 20–30 minutes. Drain well before using.

Next, you’ll prepare the grape leaves. If using fresh grape leaves, rinse then remove any tough stems. Blanch in boiling water for 1–2 minutes until they soften and are pliable. Drain well and lay out on paper towels. If using jarred grape leaves, rinse well to remove brine. Drain well and lay out on paper towels.

To make the filling, combine the ground meat, soaked and drained rice, finely chopped onion, garlic, herbs, olive oil, salt, and pepper together in a large bowl. Mix thoroughly with your hands or a fork until evenly blended.

To roll the dolmathes, place a grape leaf shiny side down on a clean surface. Place about 2 teaspoons of filling near the base. Fold the sides inward, then tightly roll upward like a small burrito. Repeat with remaining leaves and filling.

Cook the Dolmathes

To cook the dolmathes, line the bottom of a wide, heavy pot with a few torn or extra grape leaves to prevent sticking. Next, pack the dolmathes in tight layers, seam-side down. Pour in enough broth to just cover the dolmathes and drizzle with a little olive oil.

Next, place a heatproof plate over the top to keep them in place during cooking. Cover with the lid and bring to a simmer. Cook gently for about 45–50 minutes, until the rice and meat are tender.

How to Make Avgolemono Sauce

To make avgolemono sauce, whisk the eggs until light and foamy in a small bowl. Alternatively, use an immersion blender and a tall container for ease. Gradually drizzle in the lemon juice while whisking or with the motor running.

Continue blending slowly drizzle in 1 cup of warm cooking broth, a little at a time, to temper the eggs and prevent curdling.

Finally, pour the avgolemono mixture back into the pot with the dolmathes. Gently swirl the pot or use a spoon to distribute the sauce evenly. The residual heat should thicken the sauce slightly and coat the dolmathes.

Cover and let the dolmathes rest for 5–10 minutes before serving. The rice will soak up that lemony goodness, making every bite even more flavourful!

Note: If the pot has cooled too much, place it over very low heat, swirling gently to warm through and encourage the sauce to thicken without scrambling the eggs.

Recipe Tips and Tricks

• Soaking the rice is optional but really improves texture and consistency. It helps the rice cook more evenly and prevents over-expansion inside the dolmathes.
• Use short grain rice for the best texture. Long grain rice tends to poke through the leaves and may not stay as cohesive.
• Fresh grape leaves have better flavour and texture than jarred, if you can find them. Try farmers markets or grapevines in your own backyard!
• The avgolemono sauce should be silky, not scrambled—always temper your eggs with warm broth and never let it boil after adding.
• These dolmathes taste even better the next day. Store in the fridge and reheat gently.
• Serve warm or at room temperature, drizzled with extra olive oil and lemon. Add some crusty bread, a dollop of Greek yogurt, and maybe a little feta and olives on the side for a complete mezze-style meal.

Make Ahead and Storage Instructions

This is one of those recipes where the flavours increase as the dish ages. Therefore, you can (and you should) make the dolmathes ahead of time, stopping short of adding the avgolemono sauce.

Cooked dolmathes will last up to five days in the refrigerator and up to 3 months in the freezer. To freeze, cool dolmathes completely then arrange them in a single layer (without sauce) in a freezer-safe bag or container.

When you are ready to enjoy the dolmathes, simply reheat them by adding a tiny bit of liquid, covering then heating over medium-low heat until warmed through. Make and add the avgolemono sauce as directed.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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