Stuffed Grape Leaves
- 1 (16-oz.) Jar Grape Leaves (Best With Greek Imports)
- 1 Cup Raw Long-Grain Rice
- 1/2 Cup Olive Oil
- 1 Cup Chopped Yellow Onions
- 1/4 Cup Chopped Italian Parsley
- 1 Tbs. Dried Dill Weed
- Juice of 1 Lemon
- 1 lb. Lean Lamb - Coarsely Ground or Chopped
- 1 Tsp. Allspice
- 2 Cloves Garlic - Crushed
- Salt & Freshly Ground Black Pepper to Taste
- 2 Cups Basic Chicken Broth
- Juice of 1 Lemon
- 1 Batch Egg-Lemon Sauce
- 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 the pot.
- Cut the stems off the grape leaves. Spread a leaf on the counter, bottom side up, stem side toward you. Place 1 tsp. of the filling in the center of the leaf. Fold the stem end over the filling, the 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 inches wide. (Do not wrap these too tightly as the rice needs room for expansion as it cooks).
- Using a 2-quart heavy lidded kettle, place the rolled leaves on top of the single layer in the bottom.. Place the rolls up against each other rather tightly so that they will not come undone while cooking. Cover them with a layer of unrolled leaves and then add another layer of rolled leaves. Continue until all rolled leaves are in the pot. Top with 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 this to a light simmer. I use a heat diffuser for this. Cook 1 hour. Remove the pan room 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.