Stuffed Grape Leaves With Egg Lemon Sauce

iris5555's Note:

This is a Frugal Gourmet recipe. I know it's not authentic that way, but I always use ground beef. Note 1 hour resting time. (I'll be honest--I cheat and don't always let them rest for an hour. They smell too good and I can never wait.)

• Total Time: 2 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 16 ounces grape leaves

Broth

• 2 cups chicken broth
• 1 lemon, juice of

Filling

• 1 cup long grain rice, raw
• 1/2 cup olive oil
• 1 cup chopped yellow onion
• 1/4 cup chopped Italian parsley
• 1 tablespoon dried dill
• 1 lemon, juice of
• 1 lb ground lean lamb
• 1 teaspoon allspice
• 2 garlic cloves, crushed
• salt
• fresh ground black pepper

Egg Lemon Sauce

• 1 cup chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 2 eggs
• 1 lemon, juice of
• 2 tablespoons water
• salt
• pepper

Directions:

1. Mix all the ingredients for the filling.
2. Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
3. Cut the stems off the grape leaves.
4. Place a leaf on the counter, bottom side up, stem end toward you.
5. Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
6. Do not wrap too tightly as the rice will expand as it cooks.
7. Place the rolled leaves on top of the single layer in the bottom of the pot.
8. Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
9. Place a medium plate over the top of the leaves as a weight.
10. Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
11. Cover and bring to a light simmer. Cook 1 hour.
12. Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
13. Serve warm with Egg-Lemon Sauce on top.
14. Egg Lemon Sauce.
15. Heat chicken stock in a saucepan.
16. In a separate pan, melt butter and mix in flour.
17. Add butter/flour mixture to stock to thicken.
18. Whip eggs, lemon juice and water together in a bowl until frothy.
19. Add egg mixture to thickened stock, stirring constantly.
20. Warm the mixture, but do not boil, continuing to stir until thick.
21. Add salt and pepper to taste.

Reviews

[Donna Matthews]

Fabulous! I substituted ground beef for the ground lamb and used 3 tablespoons fresh chopped dill instead of dried. I Also added 3 tablespoons chopped pine nuts and 2 tablespoons chopped fresh mint. I did not make this sauce but served with red pepper hummus. My guests raved about it and asked for the recipe. Thanks for such a good one, with good directions also.

[acerast]

This recipe is mmmmmarvelous!! DH and I have made this a Saturday-in-the-kitchen project as it takes a bit of time but it is well worth the effort - especially with a glass of Retsina in hand ;) The egg-lemon sauce is versatile and goes well with artichokes, aspargus, roasted lamb or chicken...... Thanks bobo3039