Stuffed grape (vine) leaves from northern Greece

Stuffed grape (vine) leaves from northern Greece

Title in Greek: 
Recipes Categories: 
Stuffed grape (vine) leaves from northern Greece
Preparation Time: 
1 hour

1 lb 2 oz (500 g) grape (vine) leaves, fresh or preserved in brine 
1 lb 7 oz (650 g) lamb's liver 
1 cup (250 ml) olive oil 
1 cup (7-8) finely chopped scallions (spring onions)
1 small onion, grated
5 tablespoons medium-grain or risotto rice
Half cup (15 g) finely chopped fresh dill
1 tablespoons finely chopped fresh mint
2 eggs
5 tablespoons freshly squeezed lemon juice 

Cooking Time: 
30 minutes
Cooking Directions: 

- Rinse the grape leaves and trim off the stems, if necessary. Bring a pan of water to a boil, add the grape leaves, a few at a time, and blanch briefly, then drain, and let cool. 
- Blanch the lamb's liver for about 5 minutes, or until half cooked, then remove from the pan, and finely chop. 
- Pour half the oil into a small pan, add the scallions, grated onion, and half cup (120 ml) water, and bring to a boil. Reduce the heat and simmer until the liquid has reduced. 
- Remove from the heat and stir in the chopped liver, rice, dill, and mint, and season with salt and pepper. Place 1-2 tablespoons of the filling at the base of each grape leaf and roll up, folding in the sides as you go. 
- Place any unused or torn grape leaves over the base of a wide pan. Arrange the rolls on top, seam side down, in close-fitting rows. 
- Pour the remaining oil and 1 cup (250 ml) water over them. Invert a plate on top of the rolls to prevent them from unraveling. Cover the pan and simmer for 30 minutes, or until only a little liquid remains. 
- Beat the eggs with the lemon juice in a bowl, then beat in 2-3 tablespoons of the cooking juices. 
- Remove the pan from the heat and pour the egg-lemon sauce over the rolls. 
- Re-cover and let stand for a few minutes, then transfer to a platter. Serve hot. 

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