• 1 1/2 lbs. lean ground lamb
  • 2 large onions, chopped
  • 1 c. uncooked rice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried mint leaves, crumbled
  • Water
  • 1 jar (1 lb) grapevine leaves
  • 2 chicken bouillon cubes
  • 2 tbsp butter or margarine
  • 3 eggs
  • Juice of 1 lemon


Mix first 6 ingredients and 1 c. water. Drain grapevine leaves and wash well to remove brine. Separate largest and most perfect leaves and put a spoonful of the mixture in the center of each. Roll up toward point of leaf, folding in edges. Tear some of the imperfect leaves, and put in bottom of large kettle or Dutch oven. Put rolls on torn leaves. Repeat until all ingredients are used. Dissolve bouillon cubes in 1 c. hot water and pour over leaves. Dot with butter. Cover and steam over low heat for about 1 hour. There should be some liquid in kettle. If necessary add a little more water. Beat eggs and lemon juice together. Add a little of the liquid from the kettle. Pour mixture over rolls and serve.

6 to 8 servings.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Dolmadakia Me Avgolemono