How to make Greek Dolmades | Medusa’s Kitchen

Authentic Greek Dolmades Stuffed Grape Leaves with Lamb and Rice | Avgolemono Sauce Recipe

Today, we’re making Greek Dolmades filled with tender, flavorful 100% lamb, aromatic fresh herbs, and fluffy rice—all topped with an authentic Avgolemono sauce. This dish is a classic Greek comfort food, perfect for any occasion, and the recipe is customizable to fit your preferences. Whether you use grape leaves, cabbage, or peppers, this delicious lamb stuffing can be adapted to suit any vegetable you’d like to stuff!

In this video, we’ll guide you step-by-step through the process, from preparing the meat filling to wrapping and cooking the dolmades to perfection. The lamb mixture includes garlic, onion, lemon juice, fresh herbs like parsley, dill, and mint, and converted rice. You’ll learn how to make your own Pomodoro sauce, which adds the perfect depth of flavor to the stuffing. And of course, we top these delicious bites with a velvety, creamy Avgolemono sauce made with chicken broth, lemon juice, and eggs for that signature Greek touch.

00:00 intro
00:26 Step 1: Lamb filling
04:01 Step 2: Unwrapping the Grape Leaves
04:48 Filling the grape leaves
05:30 Rolling the dolmades
09:13 Step 3: Almost ready for the oven
10:36 Baking instructions
11:01 Step 4: Making the avgolemono sauce
13:05 Serving

Dolmades – Greek stuffed grape leaves
Chef Greg’s Dolmas Recipe
Yield: 3 ½ pounds of mix
Ingredients:
⚡Filling
• 2 lb lamb sirloin (80/20, 20% fat)
• 1 cup breadcrumbs (freshly ground, fine)
• 6 oz onion (pureed or shredded)
• 1/2 oz garlic (minced)
• 1 tbsp kosher salt
• 1/2 tbsp black pepper (freshly ground)
• 1 tbsp mint (fresh, chopped)
• 1 tbsp dill (fresh, chopped)
• 1 tbsp Italian parsley (fresh, chopped)
• 8 oz whole milk
• 1/2 cup converted rice
• 6 oz tomato sauce (strained, seedless; see Pomodoro Sauce recipe attached)

• 3 whole eggs
• 1/2 oz lemon juice
⚡Cooking Liquid
• Chicken broth
• Lemon juice
Instructions:
1️⃣ Mix all ingredients in a mixer until completely combined.
2️⃣ Stuff mixture into grape leaves, pepper shells, cabbage leaves, or any other vegetable you prefer.
3️⃣ Bake covered in a mixture of chicken broth and lemon juice, filled halfway up the pan, at 375°F for 2 hours.
4️⃣ Let rest for 1 hour, covered, before serving.
⚡Avgolemono Sauce
Yield: 1 ½ quarts
For Liaison:
• 1 cup chicken broth (double strength)
• 6 oz lemon juice (freshly squeezed)
• 1 tbsp all-purpose flour
• 1/2 tbsp kosher salt
• 1 tsp black pepper (freshly ground)
Other Ingredients:
• 2 cups chicken broth (double strength; brought to a simmer)
Instructions:
1️⃣ Blend liaison ingredients in a blender for about 30 seconds.
2️⃣ Temper the liaison with the simmering broth, stirring continuously.
3️⃣ Cook over medium-high heat, stirring, until thickened to the desired consistency. Do not boil!
4️⃣ Season to taste and pour the sauce over stuffed grape leaves before serving.

This recipe takes a little time, but it’s so worth it. The Dolmades come out beautifully tender, flavorful, and packed with all the rich Mediterranean flavors you love. Watch as I show you how to roll the dolmades perfectly and bake them for the ideal texture. Don’t forget the Avgolemono sauce for the perfect finishing touch!

Give this traditional Greek dish a try and bring a taste of Greece to your home. Enjoy with family and friends, or serve as a standout appetizer at your next dinner party!