Keto Greek Dolmades with Avgolemono

Print Pin
4 from 140 votes

Keto Greek Dolmades with Avgolemono

1 hour
Calories 350kcal


  • 1 yellow onion (or small white, 110 g/ 3.9 oz)
  • 500 grams minced beef (or small white, 110 g/ 3.9 oz)
  • 1/4 cup chopped parsley (or small white, 110 g/ 3.9 oz)
  • 2 tablespoons mint (or small white, 110 g/ 3.9 oz)
  • 4 cups rice (or small white, 110 g/ 3.9 oz)
  • 1 teaspoon salt (or small white, 110 g/ 3.9 oz)
  • 1/4 teaspoon ground pepper
  • 250 grams vine leaves (or small white, 110 g/ 3.9 oz)
  • 4 cups water
  • 1/2 cup extra-virgin olive oil (or small white, 110 g/ 3.9 oz)
  • 3 large eggs
  • 1/2 cup lemon juice (or small white, 110 g/ 3.9 oz)
  • 2 cups stock (or small white, 110 g/ 3.9 oz)


  • Prepare 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.
  • Drain 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.
  • Prepare 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.
  • Add 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.
  • To 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.
  • Bring 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.
  • Place 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.
  • Prepare 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.
  • While 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.
  • Serve the dolmades with the prepared avgolemono sauce.
  • Dolmades taste great warm or even cold, as an appetiser or main dish, served with avgolemono sauce or even full-fat Greek yogurt.


Calories: 350kcal

Originally posted 2019-02-20 17:14:53.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating