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1
In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
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2
Carefully, separate the vine leaves.
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3
Place each leaf on a wooden board shiny side down, with its stem toward you.
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4
Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.
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5
Place them in a casserole dish or pan and cover with several of the remaining grape leaves.
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6
Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
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7
Once the grape leaves are done, uncover them.
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8
Carefully pour any remaining liquid out of the pan into a bowl.
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9
In a separate bowl, mix the lemon into the eggs and beat until frothy.
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10
Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture.
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11
If it is done too fast, the eggs will curdle.
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12
Pour the entire egg mixture over the grape leaves and let sit to warm.
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13
Serve cold as a meze (appetizer) or warm as an entree.
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14
*RAW EGG WARNING
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15
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
