Stuffed Grape Leaves
In the part of Greece my YiaYia is from, we too pre-cook the stuffing. Saute1lb ground beef or lamb. Cook 1 c rice as usual, but take off before done.It needs to be firm. While cooking, soak grape leaves in cold water to helptake away some of the bitter taste. Combine rice and ground meat, and Seasonwith salt, pepper, oregano, and dill to taste. Sometimes adding 1 beatenegg helps keep the mixture together better for rolling. Roll in leaves.Save any broken leaves aside. In large pot, layer broken leaves, then layerall of the rolls. Add water to cover, 1/4c olive oil, and lemon juice. Coverwith a plate that can sit down in pot. Also cover with a lid. Bring to boil,turn down and simmer about 45 min to an hour, then check. If leaves aretender and are easy to bite into, they are ready. It's kind of hard to explainuntil you taste one. Since their pre-cooked, it won't hurt you if the leavesare still slightly underdone. The purpose of the olive oil is to also takeaway some of the bitterness. If you have ever eaten bitter grape leaves,you know where I am coming from. I hope you like them. These are very goodwith Avgolemono Sauce.