Stuffed Vine Leaves with Egg and Lemon Sauce

For stuffed vine leaves, chop the stems from the fresh vine leaves and blanch the leaves in boiling hot salted water for 5 minutes. Transfer to a colander and drain.

Rinse the pickled vine leaves well and blanch in boiling hot water for 1 minute, also drain in a colander.

Peel and chop the onion. Mix the mince with the onion, herbs, long grain rice, salt and pepper. Separate the eggs.

Beat the egg whites until stiff and fold into the filling. Spread the vine leaves on a surface with the shiny side down.

Place 1 tablespoon of filling on each vine leaf. Fold each leaf edge over the filling and roll each leaf up toward the tip of the leaf.

Do not roll the leaves too tightly around the filling, as the long-grain rice will still rise when cooked.

Spread out a large saucepan of grape leaves and layer in the stuffed grape leaves. Season each layer with salt and season with pepper. Weigh down the vine leaves with an inverted lid to keep the rolls from opening during cooking.

Pour the olive oil over the vine leaves rolls and add enough hot water to just cover the vine leaves. Simmer everything with the lid closed at a low temperature for 50-60 minutes.

Hold the finished stuffed vine leaves with a lid and pour the cooking liquid into a saucepan.

For the sauce in a saucepan add the

Related Recipes:

Shari Long Grain Rice for SushiAnd this is how it works: 1.Rinse the long grain rice until the water is clear. With jap. rice, which was... Butternut Squash Risotto with Sage1. pumpkin, remove the peel, flaky inside including seeds and cut into small cubes. In 250 ml poultry broth... Broccoli RisottoEverything on a sheet of kitchen paper so that all together water drips off. From the parmesan piece with a... Cabbage Rolls with Spicy FillingFor the cabbage roll with spicy stuffing, remove the outer, damaged leaves. Plunge the cabbage head first into... Chicken Knuckle with Vegetable RiceIndian Christmas dinner The day before cook the marinade. To do this, stir all the ingredients together. Now... Chicken Kebabs with Long Grain RiceRemove the skin from the ginger and dice very finely. Remove the skin from the garlic and press through a... Bubur Ketan Item – Black Long Grain RiceWash the long grain rice and put it in a large saucepan with plenty of water. When the long grain rice is... Biryani LambBring the milk to the boil with the saffron. Set aside. Fry the onions in the heated ghee, remove half and set... Stuffed Veal Breast with Orange SauceChop onion, garlic and kitchen herbs. Mix with minced meat and sausage meat and season with salt and freshly... Fried Calf’s Liver with Stuffed Radiccio LeavesRoasted calf’s liver with stuffed radicchio leaves and lukewarm salad dressing of peach, capers and...