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1
If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water.
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2
Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl.
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3
Drain.
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4
Spread 5 or 6 leaves out at a time on a flat surface.
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5
Lay leaf stem side up.
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6
Snip off stem with kitchen shears.
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7
Filling: Heat oil in large frying pan.
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8
Fry meat, onions and garlic on medium heat for 5 minutes, mixing as it cooks.
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9
Add water and remaining ingredients.
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10
Bring to a boil.
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11
Cover.
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12
Reduce heat to simmer and cook 10 minutes, until water is absorbed.
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13
Set aside until cool enough to handle.
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14
Put 1 tsp.
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15
of filling near stem.
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16
Bring left side of leaf towards center, then bring right side towards center.
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17
They will not always meet.
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18
Pick up stem end of leaf, tucking in the filling.
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19
Roll away from you.
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20
It will be an oblong roll like a sausage.
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21
Line the bottom of a large skillet with 4 leaves.
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22
Place each roll so that the tucked under end is on the bottom.
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23
Arrange each roll snugly, one next to the other, until all the leaves (except 3) and the filling are gone.
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24
Place the last three leaves flat on top of rolls.
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25
Place a flat dish on top of rolls to prevent their unravelling during cooking.
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26
Add water and lemon juice.
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27
Bring to a boil.
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28
Cover.
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29
Reduce heat to simmer and cook 45 minutes.
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30
When done, remove pot from fire.
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31
Make egg and lemon sauce and add to broth immediately, or serve without sauce either as a cold appetizer or a hot entree.
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32
Egg and lemon sauce: Beat eggs until thick and light yellow, at least 5 minutes, with an electric beater (10 to 15 minutes by hand).
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33
Add juice slowly, beating all the while.
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34
Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs.
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35
Cook over very low heat until thickened.
