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 th
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 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 II by: Joe Comiskey {*Prodigy Service ID #
JPMD44A} on 07/12/1994.
Re-formatted to Meal Master by: Nancy Filbert (*Prodigy ID#
LRCE87A)
Oct. 1995.
