Keto Greek Dolmades with Avgolemono

Step 1Prepare the vine leaves (aka grape leaves). Remove the leaves from the jar, and carefully separate them. To minimise the risk of tearing, pour water over the leaves and wait until they start to separate.

Step 2Drain the leaves, remove and discard the stems. Place some leaves on the bottom of large pan or casserole dish until it's covered. If you have any torn leaves, use them here - they can't be used for wrapping.

Step 3Prepare the filling. Peel and dice the onion. Place in a hot pan greased with ghee and cook until fragrant and lightly browned, for 5-7 minutes. Place minced beef and cauliflower rice (uncooked) into a bowl.

Step 4Add the cooked onion, freshly chopped herbs (parsley + mint), salt and pepper. Mix until well combined and set aside.
Note: To make the cauliflower rice, follow this recipe.

Step 5To prepare the dolmades, place the vine leaves, one at a time, on a chopping board, shiny side down. Place about a tablespoon of the meat filling at the bottom part of the leaf (the part where you removed the stem). Make sure you don't overfill the leaves or they will not wrap well. Start wrapping the leaves by folding the bottom part over the filling, towards the centre.

Step 6Bring the two sides together towards the centre and then roll up the dolmades from the bottom part up tightly. To see how to wrap the dolmades, check out my quick Instagram video.

Step 7Place the stuffed vine leaves, fold side down, in the casserole dish where you layered the vine leaves. Place them tightly next to each other in 2-3 layers. Put a large inverted plate on top to weigh the dolmades down and add 3-4 cups of water. Place a lid on top and cook over a medium heat for 25-30 minutes. When done, take off the heat. Pour the stock from the dolmades in a small sauce pan and set aside - keep 2 cups and discard any remaining stock. Pour olive oil all over the dolmades.

Step 8Prepare the Avgolemono sauce. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Add freshly squeezed lemon juice and keep whisking.

Step 9While whisking, slowly pour in about ¹/₂ cup of the hot (not boiling) reserved stock. Then add the remaining stock. The aim is to gradually warm up the egg & lemon mixture by slowly mixing it with the warm stock. Doing that will prevent it from curdling. Once all the stock is added, pour the mixture in a sauce pan. Bring to a boil while stirring constantly to prevent curdling. Cook over a medium heat for a minute or two until thickened and then take off the heat.

Step 10Serve the dolmades with the prepared avgolemono sauce.

Step 11Dolmades taste great warm or even cold, as an appetiser or main dish, served with avgolemono sauce or even full-fat Greek yogurt.