Dolmades with Ground Meat Filling

Name: Dolmades with Ground Meat Filling
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 480 ml Vine leaves in brine; 2 piece small Onions; 1 clove Garlic; Thyme; 500 g Ground beef; 1 piece Egg (size L); to taste Salt; to taste Cayenne pepper; to taste Rose paprika; 3 tbsp Olive oil; 20 g Butter or margarine; 1 tbsp Flour; 200 g Whipped cream; 1 Saft von Lemons; to taste Salt; 1 piece Egg yolk (size M); Lemon wedges; Thyme

Main course

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Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

50 Min

Description

These stuffed vine leaves, also called Dolmades, are a true classic of Mediterranean cuisine! I especially like to make them when I have guests, because they can be prepared well in advance and taste good both warm and cold. The combination of spicy ground meat, fresh herbs and the slightly sour lemon sauce is simply unbeatable. A touch of rose paprika provides a special note. Served with lemon wedges and fresh thyme, they are a real eye-catcher on any table. Try it out, you will be thrilled!

Ingredients (18 ingredients)

480 ml Vine leaves in brine
2 piece small Onions
1 clove Garlic
Thyme
500 g Ground beef
1 piece Egg (size L)
to taste Salt
to taste Cayenne pepper
to taste Rose paprika
3 tbsp Olive oil
20 g Butter or margarine
1 tbsp Flour
200 g Whipped cream
1 Saft von Lemons
to taste Salt
1 piece Egg yolk (size M)
Lemon wedges
Thyme

Preparation (10 steps)

Chop onions and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Put 2 small peeled onions in the mixing bowl and chop for 3 seconds/speed 5. Add 1 clove of garlic and chop for 3 seconds/speed 7.

Prepare ground meat filling

Thermomix® Setting

20 sec/Speed 4

Add 500 g ground beef, plucked leaves from a few sprigs of thyme, 1 egg (size L), salt, cayenne pepper and rose paprika to the mixing bowl and mix for 20 seconds/speed 4.

Prepare vine leaves

Rinse 1 glass (480 ml) of vine leaves in brine under cold water and drain. Set aside 16 large vine leaves for filling. Use the remaining vine leaves to line the bottom of a large, shallow pot.

Fill and layer vine leaves

Place a vine leaf with the rough side facing up and place a tablespoon of ground meat mixture in the middle of the leaf. Fold in the sides of the leaf, roll up tightly and place in the pot with the seam side down.