1 cup white rice
1 (1 lb.) jar grape leaves
2 bunches green onion, finely chopped
1 medium yellow onion, finely chopped
2 tsp. fresh mint
2 lbs. ground beef
3 tbsp. dill, finely chopped
salt & pepper to taste
1 16 oz. can chicken broth
3 tbsp. olive oil
2 lemons, juiced
1 tsp. flour
Broth reserved from dolmades recipe
Soak rice in boiling water for 5 minutes; drain in a sieve.
Unwrap the grape leaves and rinse under cold running water; place in a small pot of heated water and simmer for 5 minutes to remove brine.
Combine the eggs, onion and mint in a blender; pulse for 10 seconds.
In a large bowl, combine the rice, egg mixture, meat, seasonings.
Take 1 Tbsp. of the mixture and place into the center of a leaf, vine-side up. Roll up from bottom to the top, turning in the sides to seal. Repeat until all stuffing is used.
Coat the inside of a 6 quart stock pot with olive oil; arrange stuffed leaves in the pot in tightly packed layers.
Add broth to pot.
Place a heat-proof plate on top of stuffed grape leaves to weight them down.
Cover pot, bring to a boil, reduce heat and simmer for 30 minutes over medium heat.
Remove pot from heat. After stuffed grape leaves have cooled slightly, remove them from pot, reserving the broth.
Blend the lemon juice and eggs for 10 seconds in blender.
Add flour and blend 20 seconds.
Add cooled down dolmades broth into blender and blend for 20 seconds MAX!
Pour over grape leaves and serve.