Stuffed Grape Leaves with Egg Lemon Sauce
Prep: 45 minutes Total Time: 3 hours Servings: 4-6
Ingredients:
16 ounce jar of Grape Leaves
Broth:
2 cups chicken broth
Juice of 1 Lemon
Filling:
1 cup long grain rice, raw
½ cup olive oil
1 large yellow onion, chopped finely
¼ to ½ cup chopped Italian parsley and a bit of dried/fresh mint
1 tablespoon dried dill or 2 T. fresh, minced (optional, but skipped this time)
¼ cup lemon juice
1 pound very lean ground meat (lamb, beef or combination)
1 teaspoon allspice
2 garlic cloves, crushed
Salt, to taste
Pepper, freshly ground
Egg Lemon Sauce:
1 to 2 cups chicken stock (may use pot liquid)
2 tablespoons butter
2 tablespoons flour
2 eggs
1 to 3 lemons, juiced (I use 3)
2 tablespoons water
Salt, to taste
White pepper, to taste
Grape Leaf Directions:
Egg Lemon Sauce Directions:
Prep: 45 minutes Total Time: 3 hours Servings: 4-6
Ingredients:
16 ounce jar of Grape Leaves
Broth:
2 cups chicken broth
Juice of 1 Lemon
Filling:
1 cup long grain rice, raw
½ cup olive oil
1 large yellow onion, chopped finely
¼ to ½ cup chopped Italian parsley and a bit of dried/fresh mint
1 tablespoon dried dill or 2 T. fresh, minced (optional, but skipped this time)
¼ cup lemon juice
1 pound very lean ground meat (lamb, beef or combination)
1 teaspoon allspice
2 garlic cloves, crushed
Salt, to taste
Pepper, freshly ground
Egg Lemon Sauce:
1 to 2 cups chicken stock (may use pot liquid)
2 tablespoons butter
2 tablespoons flour
2 eggs
1 to 3 lemons, juiced (I use 3)
2 tablespoons water
Salt, to taste
White pepper, to taste
Grape Leaf Directions:
- Mix all of the ingredients for the filling.
- Pick out the torn/tiny leaves in the jar to set aside. Use some of these leaves to line the bottom of the 2 quart pan with one layer.
- Cut the tough stems from the grape leaves.
- For each leaf, place it with the bottom toward you and place a teaspoon of filling, then fold. (Fold stem end up, then sides, then roll.)
- Do not fold too tightly as the rice will expand as it cooks.
- Place the rolled leaves on top of the single leaf-layer on the bottom of the pot seam-side down.
- Cover the rolled leaves with a single layer of the tiny/torn grape leaves.
- Continue to layer until ending with a single layer of small/torn leaves
- Place a medium plate over the top of the leaves as a weight.
- Add chicken broth and lemon juice by pouring over the leaves in the pot. Add a bit more broth/water, if needed.
- Cover and bring to a light simmer. Cook for 1 hour.
- Remove the pan from the heat and allow it to cool for 1 more hour without removing the lid. (Leaves darken if lid is removed.)
- Serve warm with Egg-Lemon Sauce on top.
Egg Lemon Sauce Directions:
- Heat chicken stock in a saucepan.
- In a separate pan, melt butter and mix in the flour.
- Add stock to butter/flour mixture, and stir until thickened.
- Whip eggs, water, and lemon juice in a bowl until frothy.
- Add egg mixture to thickened stock, stirring constantly.
- Warm the mixture, but do not boil. Continue to stir until thick.
- Add salt and pepper to taste.
