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Victoria Vangalis-Zepp Dolmathes-Stuffed Grape Leaves w/Lemon Sauce
Date product posted
Mon January 26, 2004
1 Jar of Grape Leaves
2 TBS chopped mint
2 Large Onions, chopped fine
1 LB Lean Ground Beef
1 LB Ground Lamb
1/4 Cup Olive Oil
4 Large Lemons
4 Cups Chicken Broth (Low Sodium)
Salt & Pepper
How To Prepare:
FILLING: Mix mint, onions, hamburger and lamb together into a meat loaf consistency and salt and pepper (as you would a meat loaf).
Rinse Grape Leaves, pinch off stems. Place celery leaves and any broken grape leaves on bottom of stock pot as a liner.
With shiny leaf side down place a tsp amount of filling on the center of the leaf. Turn leaf edges toward the center to cover filling as you would roll a cigar or turnover. Place into stock pot with seams down onto celery leaves.
Pour 1 cup of Broth and olive oil over rolls and weight down by placing a small plate atop the rolls so they don't float. Bring to a high boil for a few minutes. Add remaining broth and juice of 1 lemon; reduce heat to simmer. Cook over low heat for 30 minutes.
After rolls are finished cooking, drain 2 cups of BOILING stock liquid into Pyrex or temp resistant measuring cup or bowl.
Into a separate sauce pot; separate 3 eggs, beat whites until fluffy -then add yolks.
Mix 2 tsp of salt and 4 Tbs of water with juice of 3 Lemons and SLOWLY add to eggs in pot over low/med heat. Stir to avoid curdling.
Add stock liquid to lemon sauce pot -cook until thick. To further thicken sauce use a bit of cornstarch mixed with cold water as you would thicken gravy.
Serve hot grape leaves with lemon sauce over top and lemon wedges as a garnish.
Number of Servings:
6-8 people or 2-4 Greeks;)
Carbs per serving - include all nutritional information if known: