Stuffed Grapevine Leaves
|Grapevine leaves||9 Ounce (1 Jar)|
|Onions||4 Medium, finely chopped|
|Olive oil/Vegetable oil||3 Tablespoon|
|Ground lamb/Beef||1 1⁄2 Pound|
|Uncooked regular rice||2⁄3 Cup (10.67 tbs)|
|Snipped mint leaves/1/2 teaspoon dried mint flakes||1 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
Wash and drain grape leaves.
Cook and stir onions and 1 teaspoon salt in oil until tender, about 5 minutes.
Mix half the cooked onions, lamb, rice, 1 teaspoon salt, the pepper and mint.
Place rounded measuring tablespoon meat mixture on center of double layer of grape leaves.
Fold stem ends over filling; fold in sides (see diagram).
Roll up tightly; place seam side down in 12-inch skillet or two 10-inch skillets.
Repeat with remaining meat mixture and grape leaves.
Add water and remaining cooked onions.
Heat to boiling; reduce heat.
Cover and simmer until tender, 50 to 55 minutes.
Beat eggs until thick and lemon colored, about 3 minutes.
Slowly beat in lemon juice.
Add enough water to broth from Dutch oven to measure 1 cup if necessary; gradually stir into egg mixture.
Pour over grape leaves.Simmer uncovered 10 to 15 minutes.
Garnish with lemon slices.