1 lb. ground beef
1 large onion, chopped
1/2 cup white rice
1 tbsp. butter, softened
1 tbsp. dried mint (we used fresh)
1/2 bunch parsley
3-4 tbsp. lemon juice
20 - 30 grape leaves (We're lucky enough to have a Middle Eastern market nearby where we can buy fresh ones, but we used some leaves from Nancy's concord grapes vines.
Knead all ingredient in a bowl. If the consistency is too hard, add a little water.
Boil grapes leaves until they are soft but not tender. Fresh leaves will only take a minute. Cool leaves. Fill leaves with rice mixture and roll "burrito-style."
In a large pot, melt 1/2 stick butter. Arrange rolled dolmades in pot and pour 3-4 cups of chicken or beef broth over dolmades, cover, and simmer for 2 hours.
Serve domades with avgolemono sauce:
- 2-3 eggs, separated
- 1 tablespoon of water
- juice of 2-3 lemons
- broth from the dish being cooked (or hot beef or chicken broth or stock)