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Dolmades Yalatzi Me Kima

Dolmades Yalatzi me Kima is a Greek dish of grape leaves stuffed with ground beef, rice, onions, herbs, and eggs, served with an egg‑lemon sauce.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Parsley and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓

Dolmades Yalatzi Me Kima

Time2 hours

Ingredients

Directions

Prepare the filling

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

Roll the dolmades

  1. Boil grape leaves until they are soft but not tender; fresh leaves take about a minute.

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

Cook and make the sauce

  1. In a large pot, melt 1/2 stick (4 T.) butter.

  2. Arrange rolled dolmades on top of the butter.

  3. Pour 3–4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.

  4. Separate egg. Whisk egg white with 1 tsp water; add yolk and mix.

  5. Add corn starch to lemon juice and stir; add to egg mixture.

  6. Skim broth off dolmades and add 1 T. at a time to the egg mixture, whisking well until it thickens.

  7. Remove dolmades from heat.

Serve

  1. Arrange dolmades in a bowl for serving.

  2. Mix remaining broth into egg‑lemon mixture, stir well, and pour over dolmades.

Nutrition, whole recipe (rough)

1158Calories
52 gProtein
34 gFat
157 gCarbs

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Peppermintnot in our table0
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  2. Mint + dilltop 6% of all pairs
    Smell alikemoderate
    Cooked together177 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Mint + parsleytop 7% of all pairs
    Smell alikemoderate
    Cooked together1,198 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef
Provides the main body and savory richness of the filling.
White rice
Absorbs juices and adds bulk, giving the filling a tender texture.
Egg
Binds the filling and, in the sauce, thickens the lemon mixture into a smooth emulsion.
Lemon juice
Adds acidity that brightens the dish and helps set the egg sauce.
Butter
Adds fat and richness to the cooking liquid and the dolmades.

The step that matters

Adding broth to the egg-lemon mixture. Adding hot broth too quickly or in large amounts can scramble the egg. Adding it a spoonful at a time while whisking gradually warms the egg so the sauce thickens smoothly.

Swap the mint

How well each one fits the dish's main ingredients (beef, onion, rice, egg, butter, parsley, dill):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Mintthe original

Fit is the average pairing score against beef, onion, rice, egg, butter, parsley, dill. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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