You will need:
- 500 gr ground beef
- 500 gr ground pork.
- 500 gr vine leaves in brine (jar/s).
- 8 whole big cloves of garlic not pealed.
- 65 gr finely chopped dill.
- 200 gr finely chopped onions.
- 1 cup olive oil.
- ½ cup Arborio rice (106 gr).
- 50 gr fresh butter.
- 1 - 2 liters water to cover stuffed vine leaves.
- 1 cube of beef (jelly type found in super market fridges).
For the egg-lemon sauce (Avgo-lemono):
- 2 whole eggs.
- Juice of 2 lemons.
- 3 cups of broth resulting from cooking the vine leaves.
- 3 Tbsp. corn flour dissolved in some cold water (keep stirring corn flour before adding to sauce because it quickly settles).
- Blanch the vine leaves as taken out of the jar/s (to wash brine off and to slightly soften).
- Mix thoroughly both types of ground meat, rice,dill, parsley, onions, oil salt and pepper to taste.
- Open the vine leaf. For a shinier presentation and smoother taste, make sure the rough side is facing you.
- Take some meat mix and place on open vine leaf.
- Using the same method used to make spring rolls, stuff all the leaves one by one trying to make them as small as possible. Please see pictures.
- Arrange every stuffed leaf tightly to each other in a big pot making circles as shown in picture.
- When first layer is full, continue arranging the next.
- If the stuffing is finished and there are still some vine leaves left, place on top.
- Dissolve the beef cube in the boiling water and add to just cover the stuffed vine leaves.
- Put an old plate upside down on the surface of the vine leaves.
- Place a heavy stone on the plate.
- The reason is to keep the stuffed vine leaves in place when boiling begins.
- Put the lid on the pot.
- Cook on slow heat for 1½ hours making sure by the end of the cooking time that there still is liquid.
- Taste one to check for doneness of the vine leaf.
- At that point the fantastic combination of aromas of dill and stuffed vine leaves will fill the house!
Method for the Egg-Lemon sauce:
- Empty the pot from its juices.
- Let the sauce cool.
- Beat eggs very well till nearly white using a hand mixer. This is to expell as much of the egg odor as possible.
- Add the lemon juice to the eggs very slowly while beating.
- Add one cup of cooled broth to the egg-lemon mixture.
Note: If the broth is too hot the egg will curdle.
- Add everything to the remaining broth.
- Dissolve corn flour in some cold water.
- Add corn flour/cold water to the egg-lemon mixture while stirring slowly to heat and to reach the desired sauce thickness.
Note: For black pepper lovers > sprinkle surface with freshly ground pepper.
Serve stuffed vine leaves with oven roasted potatoes, feta cheese on the side while drinking ouzo.