Stuffed Grape Leaves With Egg Lemon Sauce By Sy

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One of my all-time favorite greek dishes! The egg-lemon sauce and squeezed lemon wedges really makes this dish delicious! if you can't find ground lamb you can just use ground beef. Further, i sometimes use ground turkey! However if you do, you need to make sure this dish is cooked throughly.

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Steps

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Grape leaves directions: saut onions and celery with 1 tablespoon butter , until wilted in a big bowl add ground meat , onion and celery , rice , mint , parsley , pine nuts and salt & pepper.

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Mix well !.

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Remove grape leaves from the jar and open up onto a big plate.

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Remove one leaf and place onto a flat surface.

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With the shiny side down.

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Place a small amount of the filling toward the stem side of the leaf and then roll up toward the top of the leaf.

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Make sure you do not put to much filling in each one.

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Then place them in a corningware dish or sauce pan as.

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In a large corningware dish grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.

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Place some of the smaller grape leaves in the dish / pan.

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Put into the dish / pan the rolled grape leaves and arrange in layers with each grape leaf close together.

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Add chicken stock , juice of 1 lemon , dry wine and remaining tablespoons of butter.

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In order to prevent the grape leaves from ope.

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Ingredients

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onions, celery, butter, ground beef, ground lamb, rice, dried mint, parsley, pine nuts, salt & fresh ground pepper, grape leaves, chicken broth, lemon, juice of, dry white wine, oil, egg yolks, lemons, juice of, peanut oil, cornstarch, salt, water