Ingredients: |
Ingredients: 1 pound fresh or preserved vine leaves
2 pounds 80/20 ground beef
1 large onion, finely chopped
1/2 cup finely chopped parsley
1/2-3/4 cup finely chopped fresh dill
1/2 cup short grain rice
1/2 - 3/4 cup olive oil - depending on size of pot
1 cup boiling water
1/2 cup butter
1 lemon
AVGOLEMONO SAUCE
2 eggs, lightly beaten
lemon juice
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Directions: |
Directions:Wash the vine leaves and trim off stems. Blanch them, a few at a time, in boiling water. Drain and cool.
Mix the ground meat, onion, herbs, rice, and seasoning with half the oil. Make sure the ingredients are combined well.
Line the bottom of a casserole with plain vine leaves. Lay out a vine leaf flat (dull side up) and place about a tablespoon of the meat mixture in the middle of it. Fold over the sides, then roll up into a neat parcel.
Stuff all the vine leaves in this way until all the filling is used.
As the stuffed vine leaves are rolled, arrange in the pot, packing them in tight with leaf ends down to keep from unraveling while cooking. A second or more layers may be necessary.
Pour in the remaining oil and boiling water. Dot with butter. Cut a lemon and squeeze on top. Cut rind into pieces and put on top of the grape leaves. Place a heavy plate upside down on the vine leaves to keep them in shape as they cook. Cover.
Simmer 30-40 minutes or until liquid is reduced by 1/3 and the meat is cooked.
SAUCE:
Lightly beat 2 eggs in a bowl. Add lemon juice gradually and continue beating. Drain a cup of hot liquid from the vine leaves and slowly pour into the egg mixture, beating all the time. Pour the egg-lemon sauce over the stuffed vine leaves, shaking the pan gently to spread all over. Remove from the heat. Allow to stand for 15 minutes before serving. Sprinkle with black pepper. |
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