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.

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