Ingredients for Stuffed Grape Leaves With Egg Lemon Sauce By Sy
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons butter
- Ground Beef
- 1 lb ground lamb (or ground beef/turkey)
- 1 cup uncooked long-grain rice
- Dried Mint
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts, toasted
- Salt & Fresh Ground Pepper
- Jar of grape leaves (about 40-50 leaves), drained
- Chicken Broth
- Lemon, Juice Of
- Dry White Wine
- 1 tablespoon olive oil
- 2 large egg yolks
- Lemons, Juice Of
- Peanut Oil
- 1 tablespoon cornstarch
- Salt
- 3/4 cup water
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How to Make Stuffed Grape Leaves With Egg Lemon Sauce By Sy
- Sauté finely chopped onion and celery in 2 tablespoons of butter until softened.
- In a large bowl, combine the sautéed vegetables with 1 lb ground lamb (or beef/turkey), 1 cup uncooked rice, 1/4 cup chopped mint, 1/4 cup chopped parsley, 1/4 cup toasted pine nuts, salt, and pepper. Mix thoroughly.
- Drain the grape leaves and lay them flat on a large plate.
- Place a small amount of the filling (about 1 tablespoon) towards the stem end of each leaf.
- Roll up tightly, tucking in the sides as you go. Avoid overfilling.
- Lightly grease a large, oven-safe dish (or saucepan). Line the bottom with some of the smaller grape leaves.
- Arrange the stuffed grape leaves in the dish in a tight layer, adding more smaller leaves between layers if needed.
- Pour 2 cups chicken stock, juice of 1 lemon, 1/2 cup dry white wine, and remaining tablespoon of butter over the grape leaves.
- To prevent the leaves from opening, place a small, flat oven-safe plate on top of the grape leaves and then place the oven-safe lid upside down on the smaller plate.
- Simmer on low heat for approximately 1 hour, or until the rice is cooked through and the leaves are tender.
- While the grape leaves simmer, prepare the avgolemono sauce:
- Lightly beat 2 large egg yolks with 1/4 cup of water in a small bowl.
- In a separate small saucepan, whisk together the juice of 2 lemons and 1/2 cup of water.
- Add 1 tablespoon of cornstarch and whisk until smooth; gradually whisk in the lemon mixture until smooth.
- Heat 1 tablespoon of olive oil in the saucepan. Gradually whisk in a little of the lemon mixture to the cornstarch mixture to prevent lumps.
- Bring to a gentle simmer, stirring constantly until slightly thickened.
- Remove from heat and slowly whisk in the beaten egg yolks. Stir until smooth and creamy.
- Once the grape leaves are cooked, gently remove them from the dish and serve on a plate. Pour the hot avgolemono sauce over the stuffed grape leaves.
- Garnish with lemon wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
4g
Fat
20g
Carbs
3g
