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Stuffed Vine Leaves
recipe from Cyprus
المقادير
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1/2 kg mixture of minced veal and lamb, |
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2 cups meat stock |
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1 cup rice |
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1/2 kg vine leaves |
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1 chopped onion, |
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cooking oil, salt and pepper |
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1 tablespoon chopped parsley, |
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1 tablespoon chopped mint, |
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2 tablespoons lemon juice |
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sauce: |
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2 tablespoons lemon juice |
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1 cup stock |
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1 tablespoon flour |
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2 eggs |
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salt and pepper |
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2 tablespoons corn oil |
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طريقه التحضير |
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Fry onion to a golden color and mix with meat, rice, herbs, seasoning and oil |
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Prepare vine leaves and use this mixture to stuff the vine leaves. |
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Heat broth with lemon juice, pour over stuffed vine leaves and cook over moderate fire. |
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To prepare sauce,heat corn oil and stir in the flour and cook without browning. |
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Add stock, salt, and pepper, stirring continually and allow sauce to thicken. |
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Beat eggs in a bowl until frothy and add lemon juice. |
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Pour hot sauce over egg mixture, beating constantly, then return to slow fire and cook for 2 minutes. |
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Serve stuffed vine leaves and sauce separately. |
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تعلقيقات المستخدمين
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