Name: Stuffed Grape Leaves with Egg-Lemon Sauce
Ingredients: 16 oz Grape leaves -; (1 jar); 2 c Chicken broth; fresh or canned; 1 Lemon; juice only; 1 Egg-Lemon Sauce; see * Note; === FILLING ===; 1 c Long-grain rice; raw; 1/2 c Olive oil; 1 c Chopped yellow onions; 1/4 c Chopped fresh Italian parsley; 1 tb Dried dillweed; Juice of 1 lemon; 1 lb Ground lean lamb; 1 ts Allspice; 2 Garlic cloves; crushed; Salt; to taste; Freshly-ground black pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Greek	Frugal03	6	servings

INGREDIENTS

16	oz	Grape leaves -; (1 jar)
2	c	Chicken broth; fresh or canned
1		Lemon; juice only
1		Egg-Lemon Sauce; see * Note
		=== FILLING ===
1	c	Long-grain rice; raw
1/2	c	Olive oil
1	c	Chopped yellow onions
1/4	c	Chopped fresh Italian parsley
1	tb	Dried dillweed
		Juice of 1 lemon
1	lb	Ground lean lamb
1	ts	Allspice
2		Garlic cloves; crushed
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

* Note: See the "Egg-Lemon Sauce" recipe which is included in this
collection.
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 heavy-lidded kettle. Cut the stems off the grape
leaves. Spread 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, forming a small cigar or
cylinder. The size should be approximately 2 1/2-inches long and 3/4-inch
wide. Do not wrap these too tightly; the rice needs room for expansion when
it cooks. Place the rolled leaves on top of the single layer in the bottom
of the pot. Place the rolls up against each other rather tightly so they
will not come undone while cooking. Cover them with a layer of unrolled
leaves, then add another layer of rolled leaves. Continue until all rolled
leaves are in the pot. Top with the remaining unrolled leaves. Place a
medium plate over the top of the leaves as a weight. Mix the 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. This recipe
serves 6 to 8 as an appetizer course.
Comments: There was a time in Greek history when certain people were so
hungry they took to eating the leaves from the grape vines. From that time
of destitution comes this flavorful dish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-05-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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