Byzantine Dolmathes (Stuffed Grapeleaves)

Recipe Ingredients

1		Grape leaves - (or fresh)
		Filling
2 tablespoons	30ml	Oil
1 lb	454g / 16oz	Ground beef or lamb
2		Onions - chopped
1		Garlic clove - pressed
2 cups	474ml	Water
1/2 cup	118ml	Tomato sauce
1 cup	160g / 5.6oz	Rice
2 tablespoons	30ml	Chopped mint
2 tablespoons	30ml	Chopped parsley
1/2 teaspoon	2.5ml	Salt
		Pepper to taste
1/8 teaspoon	0.6ml	Cinnamon
1/2 cup	31g / 1.1oz	Currants
1/4 cup	59ml	Port wine - (optional)
1/4 cup	59ml	Pine nuts or walnuts
2 cups	474ml	Water
1		Lemon - (juice only)
		Sauce
3		Eggs
2		Lemons - (stained juice only)
1 cup	237ml	Hot broth

Recipe Instructions

If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat surface. Lay leaf stem side up. Snip off stem with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic on medium heat for 5 minutes, mixing it as it cooks. Add water and remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and cook 10 minutes, until water is absorbed. Set aside until cool enough to handle. Put 1 teaspoon of filling near stem. Bring left side of leaf towards center, then bring right side towards center. They will not always meet. Pick up stem end of leaf, tucking in the filling. Roll away from you. It will be an oblong roll like a sausage.

Line the bottom of a large skillet with 4 leaves. Place each roll so that the tucked under end is on the bottom. Arrange each roll snugly, one next to the other, until all the leaves (except 3), and filling are gone. Place these leaves flat on top of rolls. Place a flat dish on top of rolls also to prevent their unraveling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon Sauce and add to broth immediately or serve without sauce either cold as an appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5 minutes, with an electric beater or 10 to 15 minutes by hand. Add juice slowly, beating all the while. Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs. Cook over very low heat until thickened.

Source:
Jeff Smith

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