Prep 1 hr
Cook 1 hr 30 mins
Inspired by my brother-in-law's favorite market (Jerusalem Market), the cooks here on Zaar, and some of my Greek cookbooks.
- 2 lbs ground lamb
- 2 large onions (grated)
- 1⁄2 cup fresh parsley (minced)
- 1⁄2 cup long grain rice
- 2 egg whites (save yolks for sauce)
- 2 tablespoons of fresh mint
- 1 lb grape leaves
- 2 quarts chicken broth
- 1 tablespoon cornstarch
- 3 cups chicken broth or 3 cups lamb broth
- 1⁄3 cup lemon juice
- 2 eggs
- 2 egg yolks
- Mix lamb, onions, parsley, rice, egg whites and mint.
- Rinse, drain, and separate grape leaves.
- Cover bottom of saucepan with leaves to make rolling easier.
- Place one teaspoon filling on bottom of leaf.
- Fold over, fold in sides, and roll up.
- Repeat until all filling is used.
- Place closely together in layers (first one direction, then the other) in saucepan.
- Add 2 quarts of broth to cover rolls.
- Put small plate over rolls to hold down.
- Cover and simmer gently for one hour.
- Remove rolls to serving platter.
- Make the sauce:.
- In a sauce pan, mix cornstarch with small amount of broth until smooth.
- Slowly add remaining broth while stirring.
- Add lemon juice.
- Beat 2 eggs and 2 reserved egg yolks.
- Slowly add egg mixture to broth, continuing to stir.
- Stir over low heat until thickened.
- Serve over rolls.