GREEK RECIPE: Stuffed Vine Leaves with Egg and Lemon Sauce

30-40 bottled vine leaves
1/2 lb ground lean lamb
1 small onion grated
1 cup rice boiled for 10 minutes and drained
1 Tbs melted butter
1/4 tsp powdered cinnamon

1/4 tsp powdered cloves
1/4 tsp fresh ground pepper
1/2 tsp salt
1 cup water
2 eggs
juice of one lemen

Drain and set leaves aside. Mix all ingrediants except water, eggs and lemon juice in a bowl. Knead thoroughly. Spoon one tsp mixture on each leaf. Fold bottom of leave like an envelope and roll lightly. Place stuffed leaves in a pot close together in layers. Pour 1 cup of water over them. Top with a flat dish to keep leaves from breaking while cooking. Cover pot and simmer over low flame for 30 minutes.

Beat eggs in a bowl until fluffy. Slowly add lemon juice while beating. Add 1/2 cup of hot liquid from pot slowly while beating. Trabsfer rolls to a serving dish, pour egg and lemon sauce over them and serve immediately. Serves 4.

Greek Recipe: Stuffed Vine Leaves with Egg and Lemon Sauce

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GREEK RECIPE: Stuffed Vine Leaves with Egg and Lemon Sauce