Stuffed Vine Leaves With Egg Sauce (Terbiyeli Yaprak Dolmasi)
- 600 gm lean minced lamb
- 1 bunch of dill
- 80 gm margarine
- Salt and black pepper
- 175 gm onions (2 medium size)
- 65 gm rice
- 3 cups water
- 350 gm vine leaves
- 2 egg yolks
- 1 lemon juice
Place the vine leaves in boiling water for 5 minutes. Drain and cut out the tough stalks. Divide very large leaves in two.
To prepare stuffing: Saute the finely stuffed onion in the melted butter. Add half cup of water and washed rice
, cover and simmer for 10 minutes. Take off the heat and add the minced meat, the finely chopped parsley, a pinch of black pepper and 1 teaspoon of salt and stir over moderate heat for 5 minutes.
Place a walnut-sized piece of stuffing on each leaf, fold the sides inwards and roll up like a cigar.
Stack the stuffed leaves in a saucepan, add the remaining butter and 2 cups of water. Cover with a plate, which fits inside the saucepan and put the lid on top. Cook over a medium heat for 35-40 minutes.
Beat the egg yolks and lemon juice and pour over the dish before serving.