1 lb ground beef
1/2 cup uncooked rice
1 teaspoon dried mint (substitute with Allspice, Egyptian version)
2 tablespoons extra virgin olive oil
1 teaspoon granulated garlic or garlic powder
1 eight ounce jar of preserved grape leaves
or leaves picked fresh from the vine
1 large container (3 cups) chicken stock
2-3 lemons, cut 4-5 lemon slices, save the lemon for Egg Lemon Sauce (below)
Mix by hand, meat, rice and spices together in a large bowl.
Drain and remove grape leaves from jar, set liquid aside for later. Lay out leaves flat and layer bottom of deep pot with leaves and lemon slices.
Begin rolling grape leaves as follows:
Lay out 1 grape leaf, vein side down, shiny side up. Place 1 T. meat in center of grape leaf. Fold in sides of leaves toward center, one over the other, then roll leave up into a tight little bundle, (like a little burrito) starting at the stem end.
Place roll in bottom of pot and continue to make and roll leaves, lining bottom of pot tightly. Continue to roll and layer grape leaves until all meat is rolled up.
Pour chicken stock over all to cover. Lay a small plate or smaller lid, on top of grape leaf rolls, to prevent rolls from floating or moving around while immersed.
Cover and bring to a boil, then reduce heat to medium low and simmer for 35 minutes. Remove rolls from pot and lay in a casserole dish until ready to serve. Save the stock.
About 10 minutes before serving, prepare the Egg Lemon Sauce.
Avgolemono ~ Traditional Greek Egg-Lemon Sauce
Serve with stuffed grape leavesEgg Lemon Sauce (Avgolemono Sauce)
Traditional accompaniment to Stuffed Grape Leaves
3 egg yolks
1/3 cup lemon juice, strained
1 cup hot broth from the cooked stuffed grape leaves
Whisk the yolks until pale and frothy. Slowly add the lemon juice and whisk for another minute. Add one third of the broth, constantly whisking. Add remaining broth. Transfer mixture to a small saucepan and heat gently. Whisk while heating, until mixture thickens enough to coat the back of a spoon. Do not boil. Serve immediately.