Momma Carla's Dolmas

Brew brothers, Cody Martin and Dylan Stefano of Fort Worth's award winning Brewery, Martin House Brewing Company love just about anything their Momma Cara makes but her Dolmas, (stuffed grape leaves) they claim, is her signature dish.

Momma Cara's Dolmas

Why it's on our list

Combined from two different recipes, these Dolmathes were a staple at any family gathering in the Stefano home. While Dylan's dad is the only real Greek in the family, the boys mom, XXX became of fan of cooking Greek cuisine, perfecting this classic dish of stuffed grape leaves.

Ingredients

1 lb ground beef

1 jar grapevine leaves

1 cup rice

1 cup olive oil

1/3 cup lemon juice

5 cups water

2 large onions finely chopped

2 TLBS tomato paste

salt and pepper

1/2 cup butter melted

1 cup canned tomatoes, pulp and juice

2 TBLS parsley chopped fine

Directions

1. Soak rice for 30 minutes in 2 cups of cold water and 1 teaspoon salt. Drain

2. Saute onions over medium heat with one cup of water until tender for 15 minutes

3. Add olive oil and cook for 5 minutes

4. Add rice and tomato paste and season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally

5. Add parsley and cook for 3 more minutes

6. Add 1/2 of the lemon juice (approx 3 TLBS) and continue cooking for 5 minutes

7. Remove from heat

8. In a large bowl add rice, ground beef, melted butter and canned tomatoes. Mix thoroughly

9. First make sure to rinse grape leaves.

10. Lay out grape leaves on a clean work surface. In the center of the grape leaf, place a heaping teaspoon of the mixture. Starting from the stem, roll, turning in ends. Roll tightly to avoid filling from coming out. Form into oblong rolls

11. Arrange in compact layers in large saucepan, layering on top of each other. Place a plate/dish over the rolls to prevent from rising in the liquid.

12. Add 2 cups water and bring to boil

13. Reduce heat to medium and cook for 25 minutes. Add 1 more cup of water if water gets absorbed, quickly

14. Remove from heat and drain broth into a separate bowl. (To be used for Avgolemono sauce

15. Pour Sauce over rolls and serve

Avgolemono Sauce: (optional)

Ingredients

3 large eggs at room temperature

2 lemons

1 cup reserved broth from Dolmades

Directions

1. Separate egg yolks from egg whites

2. Juice lemons and set aside

3. In a medium bowl beaat egg whites with an electric mixer until light and frothy

4. While still beating eggs, slowly add lemon juice

5. While still beating, slowly add reserved broth. Continue beating until smooth and broth has been fully incorporated

6. Pour over Dolmades and serve hot or cold

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Serve it up!