Ingredients
- 1 pound ground beef
- 1 medium yellow onion, minced
- Dried oregano
- Fresh Parsley, finely chopped
- Mint leaves, cut into chiffonade
- 2/3 cup rice, uncooked
- Salt and freshly ground black pepper
- 1 (16 ounce jar) brined grape leaves
- 4 small eggs, beaten*
- 3 lemons, juiced
- 1 cup water
Directions
In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem 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.
Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
















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By scifilady_1974498
on May 05, 2011
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my grandfather taught me to make these with ground lamb and dill (instead of the mint. These really are delicious made either way. If you can't get grape leaves, try cabbage that you have blanched instead. Milder taste but still quite good.
By p3rf3ct533d
Wellsville, KS
on December 19, 2010
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These are great and super simple to make. Enjoy them the first time around warm out of the oven and then eat the leftovers straight out of the fridge as a snack.
By shelz777_12230585
Gulfport, 48
on October 16, 2009
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It doesn't say "when" or where to add the uncooked rice? In the meat mixture?
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