Stuffed Grape Leaves With Egg & Lemon Sauce (dolmathis) Recipe
Recipe Ingredients
1/2 lb. fresh vine leaves (1 [15 oz.] jar)1 1/2 lbs. ground meat (beef, lamb or turkey)
1/2 c. rice (uncooked)
1 med. sized onion, finely minced
2 tsp. salt (optional)
1/2 tsp. white pepper
1/4 c. combination of parsley and fresh dill, chopped
2 tbsp. olive oil
1/4 c. water
1/3 c. butter or olive oil
Egg Lemon Sauce
Cooking Directions
Rinse grape leaves in cold water and drain. If using canned leaves, rinse in warm water and drain.Mix ground meat of your choice with all ingredients, except butter and egg lemon sauce. Place a tablespoonful of the filling on the stem end of the leaf (being sure the shinny side is face down), fold over sides and roll up lightly to make a little roll about 2 inches long and 2/3 inch wide. Continue until all the filling is used.
Place bundles closely together in layers in a heavy saucepan, seam side down. Add butter, olive oil, 3 cups boiling water and 1 tablespoon lemon juice. Put a plate on top of the bundles to prevent them from unrolling.
Cover and cook over very low heat for about 1 hour or until water is absorbed.
Serve hot with a sprinkle of lemon juice, lemon flavored yogurt or Egg and Lemon Sauce.
EGG & LEMON SAUCE:
2 tbsp. butter or olive oil
3 tbsp. flour
2 c. hot stock (or chicken bouillon)
2 or 3 egg yolks
Juice of 1 lemon (about 1 oz.)
Parsley, finely chopped
Heat butter or olive oil in small pan. Stir in flour until smooth. Add stock and cook over low heat, stirring constantly until mixture boils. Place over hot, not boiling water.
In small bowl, beat egg yolks with lemon juice. Slowly beat in a few tablespoons of the hot mixture and add this to the rest of the mixture (in double boiler), stirring constantly for about 2 to 3 minutes. (Double boiler is not necessary if you are cautious and have a heavy clad pot -low heat.) Remove from heat; stir in 1 tablespoon chopped parsley or fresh mint.