* Note: See the "Egg-Lemon Sauce" recipe which is included in this collection. Mix all the ingredients for the filling. Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart heavy-lidded kettle. Cut the stems off the grape leaves. Spread a leaf on the counter, bottom side up, stem end toward you. Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cigar or cylinder. The size should be approximately 2 1/2-inches long and 3/4-inch wide. Do not wrap these too tightly; the rice needs room for expansion when it cooks. Place the rolled leaves on top of the single layer in the bottom of the pot. Place the rolls up against each other rather tightly so they will not come undone while cooking. Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue until all rolled leaves are in the pot. Top with the remaining unrolled leaves. Place a medium plate over the top of the leaves as a weight. Mix the the chicken stock and lemon juice for the broth and pour over the leaves in the pot. Cover and bring to a light simmer. Cook 1 hour. Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken. Serve warm with Egg-Lemon Sauce on top. This recipe serves 6 to 8 as an appetizer course. Comments: There was a time in Greek history when certain people were so hungry they took to eating the leaves from the grape vines. From that time of destitution comes this flavorful dish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Jeff Smith
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6|
|Calories from Fat: 217 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 54.5mg||17 %|
|Sodium 365.5mg||13 %|
|Potassium 535.8mg||14 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 38.7g|
|Protein 20.4g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe