Stuffed Grape Leaves with Egg and Lemon Sauce

Summary

Prep Time	1 hr 20 mins
Total Time	1 hr 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Stuffed Grape Leaves with Egg and Lemon Sauce

Instructions

Pour off the grape leaves (drained weight 230 g), rinse and drain the leaves well, pat dry a little and, if available, cut off the stems.
For the filling: peel the onion and chop it very finely. Mix the onion cubes with the minced meat, dill, parsley, mint, uncooked rice, salt and pepper. Separate eggs. Beat the egg whites until stiff and fold into the filling in 4 portions. Place the grape leaves with the shiny side down on the work surface and add 1 tablespoon of the filling to each. Fold in the edges and do not roll up the leaf too tightly towards the tip of the leaf, as the rice will still swell when it is cooked. Line a large saucepan with unfilled vine leaves and layer the filled vine leaves into it. Salt and pepper the last layer. Pour olive oil over the rolls and fill up with enough water to barely cover the vine leaves. Finally, cover with a layer of vine leaves. Place a small lid or plate on the grape leaves to prevent them from curling up during cooking. Cover and cook over low heat for 50 - 60 minutes. Pour off the cooking liquid and keep it.
For the sauce, heat the butter in a saucepan and let the flour take color for 2-3 minutes. If necessary, add 500 ml of water to the cooking liquid and slowly add to the roux while stirring, bring to the boil and remove from the stove. Remove ½ cup of the sauce. In a small bowl, stir the egg yolks until frothy. Gradually stir in the juice of 1 ½ lemons and then the ½ cup measured sauce. Stir this mixture into the sauce. If necessary, season with salt and pepper. Serve the sauce with the stuffed vine leaves.
Tip: You can also use fresh grape leaves, these should be from a vineyard that has not been sprayed. Therefore ask the winemaker! Cut off the stalks of 350 g of fresh grape leaves and scald the leaves in boiling salted water for 5 minutes, strain them and let them drain well.
The filled vine leaves also taste very good cold, then a tzatziki is enough.

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