Voulas Offshore Cafe Stuffed Grape Leaves

Total Time:
1 hr 35 min
20 min
15 min
1 hr

about 10 to 20 appetizers

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 onion, finely diced
  • 1/2 cup rice
  • 2 cloves garlic, finely chopped
  • 1/2 cup freshly chopped parsley leaves
  • 1/4 cup freshly chopped dill
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 jar grape leaves
  • Water
  • 1/4 stick butter
  • For the lemon sauce:
  • 3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 2 egg whites, whipped to soft peak
  • 1/4 cup lemon juice
Watch how to make this recipe. For the lemon sauce:
  • In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.

  • Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.

  • Preheat oven to 375 degrees F.

  • Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.

To make the lemon sauce:
  • In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.

  • Plate up the grape leaves, and pour sauce on top. Should be off the hook.

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