Ingredients:
2/3 cup raw rice
1 (1 lb) jar grape leaves
6 small onions, finely chopped
3/4 lb ground lamb or 3/4 lb ground beef, uncooked
1 teaspoon crushed dried mint
2 teaspoons finely chopped parsley
1 pinch cinnamon
1 teaspoon salt
pepper
2 tablespoons olive oil
chicken broth or water
2 lemons
2 egg yolks
Directions:
Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
Unfold the vine leaves and rinse under cold running water.
In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
Place a heat-proof plate on top of the grape leaves to weigh them down.
Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
Beat the egg yolks Add the juice of the other lemon to the yolks.
Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
Serve immediately while sauce is warm.
Servings: 8
Time preparation: 25 min.
Time total: 85 min.