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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Ingredients: 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
Celery Leaves
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: Carbs Per Roll@ 2-3 grams
Preparation Time: Total Time 55 mins; prep & cooking
Effort (Easy, Average, Difficult): Average

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