Soak grape leaves in hot water and transfer to cold icecube bath; cut stems.
Cook onion and herbs in 1/4 cup oil.
Cook rice in lemon juice. Cool
Cook meat if using
Make 3 layers of grape leaves in the bottom of a big pot
Wrap leaves and pack tightly in pot
Cover leaves with broth and water until just covered add lemon juice (lots) and olive oil
Put plate over and cook to simmer for 45minutes
Drain reserving 2 cups of broth and keep warm;
Make lemon sauce
Into a food processor or bowl add the lemon juice and 1 tbsp of water, add the cornstarch and pulse or whisk well until dissolved.
Add the eggs and process or whisk well. Slowly add some of the warm broth and process or whisk quickly, add more broth and whisk again so that the eggs warm up. Then slowly pour and whisk the egg mixture into a small saucepan set over medium-low heat. Continue whisking and cook the sauce until it thickens slightly. Keep the heat adjusted to low and do not let the sauce boil.
Pour the sauce over the dish of lamb stuffed grape leaves and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 35 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.7mg||0 %|
|Sodium 87mg||3 %|
|Potassium 279.2mg||7 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 22.2g|
|Protein 4.9g||7 %|
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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.
Calories per serving: 153
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