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.)
Provided by iris5555
Categories Lamb/Sheep
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix all the ingredients for the filling.
- 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.
- Cut the stems off the grape leaves.
- Place a leaf on the counter, bottom side up, stem end toward you.
- 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.
- Do not wrap too tightly as the rice will expand as it cooks.
- Place the rolled leaves on top of the single layer in the bottom of the pot.
- 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.
- Place a medium plate over the top of the leaves as a weight.
- Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
- Cover and bring to a light simmer. Cook 1 hour.
- 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.
- Serve warm with Egg-Lemon Sauce on top.
- Egg Lemon Sauce.
- Heat chicken stock in a saucepan.
- In a separate pan, melt butter and mix in flour.
- Add butter/flour mixture to stock to thicken.
- Whip eggs, lemon juice and water together in a bowl until frothy.
- Add egg mixture to thickened stock, stirring constantly.
- Warm the mixture, but do not boil, continuing to stir until thick.
- Add salt and pepper to taste.
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Moe alghazally
[email protected]I'm not a huge fan of grape leaves, but I really enjoyed this dish.
Waseem Anabiya
[email protected]I would recommend using fresh grape leaves for the best flavor.
Marybella Saad
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Mohamed people Ali khan
[email protected]The egg-lemon sauce is the perfect finishing touch to this dish.
LunarRoseWitch LRW
[email protected]I've never made stuffed grape leaves before, but this recipe made it easy.
Zanele Makhathini
[email protected]This is a great recipe for a special occasion meal.
Aj Gutierrez
[email protected]I love how versatile this recipe is. You can use different fillings and sauces to create different flavor combinations.
Muntaha's Aviary
[email protected]This was so easy to make and so delicious.
Ali Asghar umrani
[email protected]5 stars!
Prince kumar Yadavji
[email protected]I highly recommend this recipe.
ayan 0786as
[email protected]Delicious!
Nicolene Nel
[email protected]This recipe is a keeper. I will definitely be making it again.
Haris Haroon
[email protected]I made these stuffed grape leaves for my family and they were a huge hit. Even my picky kids loved them!
Wasim Rana
[email protected]These stuffed grape leaves are a great appetizer or main course. They're also perfect for a potluck or picnic.
Adufe Adesegun prince
[email protected]I love the combination of flavors in this dish. The grape leaves are tender, the filling is savory, and the egg-lemon sauce is tangy and refreshing.
Aki Shah
[email protected]This was my first time making stuffed grape leaves and they turned out beautifully. The recipe was easy to follow and the results were delicious.
MD Ato sakib
[email protected]I've made this recipe several times and it always turns out great. The egg-lemon sauce is the perfect complement to the stuffed grape leaves.
Gerald Lukas
[email protected]These stuffed grape leaves were a hit at my last dinner party. Everyone loved the delicate flavors and the perfect balance of sweet and sour.