[Sca-cooks] The tastiest grape leaves

[Elaine Koogler]

Here is a recipe I use that came from a Greek cookbook that was published by
an Orthodox Church.  It's really quite good...and the sauce is to die for.

 Stuffed Grapevine Leaves with Avgolemono Sauce (Dolmades me Avgolemono)
Yield--6 - 8 servings

 1 1/2 lbs. ground beef or lamb                                          1
1/2 C. chopped onion

1 C raw converted rice
salt and pepper to taste

1 tsp. dried mint leaves or 3 Tbsp. chopped fresh mint.       1/4 cup
chopped fresh dill

1/4 cup water
1 lb. jar grape leaves

3 cups hot chicken stock
1 Tbsp. butter

Avgolemono Sauce (recipe below)

 Combine meat, onions, rice, salt, pepper, mint and dill.  Add water and mix
well.

 Drain brine from jar of grape leaves and wash leaves well.  Put one heaping
tablespoon of meat and rice mixture in center of leaf's dull side and roll
leafe tightly, folding edges over and rolling toward point of leaf.

 Cover bottom of an ungreased Dutch oven or casserole with torn leaves.
Arrange rolls in layers.  Pour hot chicken stock over rolls and dot with
butter.  Cover with a heavy plate to keep rolls from opening as rice puffs.
Cover casserole and cook over low heat for 1 hour.

 There should be some liquid left in casserole for Avgolemono Sauce.  If dry
when cooking time is up, add 1 cup water and simmer for a few minutes
longer.  Remove from heat and keep covered.  Measure liquid and prepare the
sauce.  To serve, remove to plate and pour sauce over dolmades.

 Avgolemono Sauce (Saltsa Avgolemono)

 Yield--2 cups

 3 eggs                                          1/2 tsp. salt (optional)

6 Tbsp. fresh lemon juice               1 cup boiling chicken stock (from
cooking dolmades)



In a saucepan, beat eggs until frothy.  Gradually add lemon juice and hot
liquid, stirring constantly.  Add salt and simmer over very low heat,
stirring constantly, until mixture has thickened.  Do not allow mixture to
come to a boil.

 Blender or Food processor method:  Add eggs to container and blend on high
speed until frothy, at least 2 minutes.  Add salt and lemon juice, and blend
1 minute longer.  With motor running, slowly add hot liquid. When all liquid
is blended, return to pot and simmer on low heat, stirring occasionally,
until thickened.

Enjoy!

Kiri

----- Original Message -----
Stefan wrote:
> While some period recipes would be preferred, I'd be interested in
> seeing modern ones as well. I have seen grape leaves available in
> jars in several stores around here recently. Someday I will remember
> to write down *which* stores I've seen all these interesting itens
> in. :-(