Stuffed Grape Leaves (With Meat)

Chilicat's Note:

This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 49 pieces

Stuffed Grape Leaves

• 1/3 cup olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup green onion, chopped
• 1 lb lean ground lamb or 1 lb ground beef
• 1/2 cup raw rice
• 2 tablespoons pine nuts or 2 tablespoons chopped almonds
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• water
• 1 (16 ounce) jar grape leaves, drained
• 3 tablespoons lemon juice
• 2 tablespoons olive oil

Egg-and-Lemon Sauce

• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/4 teaspoons salt
• 1 (10 3/4 ounce) can chicken broth
• 3 tablespoons lemon juice
• 4 egg yolks

Directions:

1. In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
2. Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
3. Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
4. Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
5. With slotted utensil, lift out of liquid onto serving plate.
6. If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
7. Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.

Reviews

[Chef #1319339]

This recipe was great, but instead of grape leaves I used collards, mainly because they are very easy to grow and my garden is full of them. I cut out the rib and blanched them before continuing with the recipe. The turned out great, and I will use this recipe again!!! They also reheated well.

[Chef #1278452]

I was going to say I've made this recipe for the past 20 years but in reality someone else has made the recipe and it is wonderful. My 2 oldest teen girls make stuffed grape leaves about once a month and I'm glad they do.

[Alan in SW Florida]

Terrific!!! The best stuffed grape leaves I've ever had. I used half ground beef, half ground lamb. And, I lightly toasted the pine nuts. This is a keeper. Thanks for posting. Alan