• 1 lb jar of grape leaves

Filling:

• 1 lb ground beef
• ¼ cup oil (olive or vegetable)
• 1 small onion, chopped
• ½ cup cooked long grain rice
• ½ bunch fresh dill
• ½ bunch fresh parsley
• ¼ bunch fresh mint (optional)
• ¼ cup pignola nuts (optional)
• salt and pepper to taste
• 1 cup hot water

Sauce:

Instructions:

1. Saute the onion in oil until translucent. The add ground beef, cooking it slightly until meat turns light brown. Do not overcook.
2. Add rice and other ingredients to the meat and onions. Add water and simmer gently until the rice is half cooked. Cover and set aside to cool at room temperature.
3. Remove grape leaves from jar and rinse them thoroughly to remove the brine. Snip the stems and separate the leaves.
4. Stuff the grape leaves. Make sure each leaf has the glossy side up before stuffing. Do not stuff too tightly as rice will expand.
5. Place coarse large leaves in the bottom of pot with large enough to hold all stuffed rolls.
6. Place stuffed rolls in pot and cover with remaining large coarse leaves. Place a plate over the top of the leaves to keep them from opening up during cooking.
7. Add about 1 ½ cup of water to cover the rolls. Bring to a boil and then lower to a simmer.
8. When rolls are cooked, drain any liquid in the bottom of the pot. Beat eggs until frothy. Add lemon juice and beat again. Gradually add hot liquid slowly so that eggs do not curdle. To prevent curdling, make a white sauce with the optional flour and butter. Add hot liquid and make a paste. Add eggs and lemon juice carefully.