1 pound lean ground lamb or beef
1 medium yellow onion -- minced
1/4 cup chopped fresh parsley
2 sprigs fresh mint leaves -- chiffonade
1/2 tet dried oregano
2/3 cup uncooked long grain white rice
Kosher salt and rresh ground pepper
1 jar brined grape leaves
AVGOLEMONO:
4 eggs -- beaten
3 lemons -- juiced
1 cup water

Preheat oven to 350 degrees F. Have a large heavy ovenproof casserole dish or Dutch oven, plsu all required ingredients, ready to use (mis en place).

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together. Set aside.

Carefully, uncurl and separate the vine leaves. Reserve any torn leaves for later. Place each whole leaf on a wooden board with the shiny side down and with the stem end toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf. Put into the casserole dish or Dutch oven and repeat the process until all are rolled and packed neatly.

Cover the top of the rolls with several of the remaining grape leaves. Cover completely with stock or water and place in the preheated oven to bake for 1 hour, or until the rice and the leaves are tender and the liquid is almost completely absorbed.

Once the grape leaves are done, uncover them. With a slotted spoon carefully remove the rolls to a serving plate; cover with foil to keep warm. Then carefully pour any remaining liquid out of the pan into a bowl and set aside.

In a separate bowl, whisk the lemon into the eggs and beat until frothy. Very slowly whisk in the remaining hot broth from the grape leaves into the egg/lemon mixture ( If it is done too fast, the eggs will curdle). The entire egg mixture may be poured over the grape leaves or served separately on the side in a sauce boat. Serve cold as a meze (appetizer) or warm as an entree.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved