Stuffed Grape Leaves
In the part of Greece my YiaYia is from, we too pre-cook the stuffing. Saute
1lb 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 help
take away some of the bitter taste. Combine rice and ground meat, and Season
with salt, pepper, oregano, and dill to taste. Sometimes adding 1 beaten
egg helps keep the mixture together better for rolling. Roll in leaves.
Save any broken leaves aside. In large pot, layer broken leaves, then layer
all of the rolls. Add water to cover, 1/4c olive oil, and lemon juice. Cover
with 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 are
tender and are easy to bite into, they are ready. It's kind of hard to explain
until you taste one. Since their pre-cooked, it won't hurt you if the leaves
are still slightly underdone. The purpose of the olive oil is to also take
away 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 good
with Avgolemono Sauce.