Stuffed Grape Leaves With Egg Lemon Sauce Recipes

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY

Steps:

• GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
• Remove grape leaves from the jar and open up onto a big plate.
• Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
• Make sure you do not put to much filling in each one.
• Then place them in a Corningware dish or sauce pan as noted below.
• In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
• Place some of the smaller grape leaves in the dish/pan.
• Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
• Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
• Then place the Corningware glass cover upside down and onto the small flat plate.
• Cook, simmer on a low heat for about 1 hour.
• While cooling make the Egg-Lemon Sauce; See directions below.
• Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
• Serve with lemon wedges on the side.
• EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
• Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
• Add salt.
• Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
• Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
• Remove from the heat for about 1 minutes.
• Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
• NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
• Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.

STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE

Steps:

• 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 dutch oven.
• Cut the stems off the grape leaves.
• Place 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.
• Do not wrap too tightly as the rice will expand as it cooks.
• Place the rolled leaves on top of the single layer in the bottom of the pot.
• Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
• Place a medium plate over the top of the leaves as a weight.
• Mix 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.
• Egg Lemon Sauce.
• Heat chicken stock in a saucepan.
• In a separate pan, melt butter and mix in flour.
• Add butter/flour mixture to stock to thicken.
• Whip eggs, lemon juice and water together in a bowl until frothy.
• Add egg mixture to thickened stock, stirring constantly.
• Warm the mixture, but do not boil, continuing to stir until thick.
• Add salt and pepper to taste.

DOLMADAKIA AVGOLEMONO: GRAPELEAVES IN A LEMONY SAUCE

Steps:

• Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
• Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
• Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
• Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
• ​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
• Repeat with all of the remaining grape leaves until your filling is done.
• Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
• Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
• Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
• Pour the olive oil and lemon juice over the dolmades.
• ​Place the remaining reserved small leaves over the dolmades.
• Pour the water or chicken stock over the dolmades.
• ​Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
• Cover with lid and bring to a boil.
• Reduce to a simmer and cook about 45 minutes or until tender.
• Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there's not enough. Place the broth in a saucepan and bring to a boil.
• Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
• Add some of the hot broth to the eggs and whisk well to temper.
• Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
• Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
• Enjoy!

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE

Steps:

• To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
• Gradually add the lemon juice and whisk again to combine.
• Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
• Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

DOLMATHAKIA ME KIMA: STUFFED GRAPE LEAVES WITH MEAT AND RICE

Steps:

• Gather the ingredients.
• Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes.
• Remove the leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. Set these aside to use later in the recipe.
• To prepare the filling, start by soaking the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
• Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
• In a bowl, combine the onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, salt, and pepper. Mix well by hand.
• To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a heaping teaspoon (or more depending on the size of the leaf) of the filling on the leaf at the point where the stem joins the leaf.
• Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. The roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
• Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit snugly in the pot.
• If there are unused leaves or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (two to three layers are best, but no more than four layers). Place several unused leaves over the top.
• Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). Add the 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining juice from the 1 1/2 lemons, reduce heat to low, and simmer for approximately 50 to 70 minutes. Check to see if done-if the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop heating element.
• If preferred, you can use a pressure cooker. No plates are needed but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15 to 20 minutes at the first pressure mark.