Stuffed vineleaves with rice and meat (greek taste)

Maybe from a street team this is very unusual but we want to spread everywhere...
all our traditional and goods from our places
why not and receipe from a greek food

this time we have Stuffed vineleaves with rice and meat
and we shall post many others receipes in the future

soo.. are you ready?

Stuffed vineleaves with rice and meat

* 1 lb. ground beef
* 1 large onion, chopped
* 1/2 c. white rice
* 1 egg
* 1/2 c. dry spearmint
* 1 T. butter, softened
* 1/2 bunch fresh parsley
* dill, if convenient
* 3-4 T. lemon juice
* salt
* pepper
* water, if needed

For the avgolemono sauce (egg-lemon dressing)
* 1 egg
* 3-4 T. lemon juice
* corn starch


Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.). Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods). Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee'-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely. In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours.

AVGOLEMONO (egg-lemon dressing)
Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken. Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades.

The steps demonstrate the preparation of Stuffed vineleaves with rice. The steps that demonstrate the folding of the vineleaf can be also used for the Stuffed vineleaves with rice and meat RECIPE.
Step 1:
The vineleaves of this picture have been preserved in the freezer. When the time comes to be used, you should remove them from the freezer and let them drain in a colander.
Step 2:
Mix in a bowl the rice the aromatic herbs and the spring onions. Unlike the RECIPE, in which the onions are sauteed, in this demonstration we do not saute the onions in olive oil.
Step 3:
This is the first step of the folding process. The vineleaf is placed with the surface that had the stem to face up. Notice also where exactly the portion of the rice mixture is placed.
Step 4:
The folding has started from the one side...
Step 5:
then we fold the left and right leaves...
Step 6:
and finish folding by rolling the vineleaf to a cylinder.
Step 7:
Cover the surface of the saucepan with some vineleaves.
Step 8:
This picture shows the best way to fit the dolmades into the saucepan. When all the vineleaves have been placed into the saucepan we cover them half way with oil and water and boil them until rice is cooked.

good apetite :) yammy !!!!!