Instructions: This recipe contains meat and is from southern Greece (the Peloponysos).

There is also a Greek Dolmades recipe from Asia Minor (Constantinople)

which was 80% Greek-populated until 1920 when ethnic cleansing by the Turks began in earnest. The other Greek Dolmades recipe is essentially seasoned rice wrapped with grape leaves and marinated.

Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.).

Grape leaves are best picked from grape vines in the spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods).

Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced FEE-lah). Small leaves tend to be more tender.

Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute.

Fold grape leaves around small spoonfulls of meat mixture, sealing completely.

In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.

Avgolemono: Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken.

Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades.

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