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1
In a large saute pan over medium-high heat, add the oil.
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2
Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned.
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3
Remove from heat; stir in parsley, dill, salt, pepper and oregano.
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4
Set aside to cool a bit.
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5
Place grape leaves in a bowl and pour water over leaves.
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6
Soak for 15 minutes and drain.
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7
Transfer leaves, dull-side down, to paper towels to dry.
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8
Preheat oven to 375 degrees F.
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9
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito.
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10
Do not roll too tightly.
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11
Arrange rolls in side by side layers in a deep baking pan.
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12
Once complete, fill the pan with water to the top of the grape leaves and place the butter on top.
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13
Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
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14
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy.
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15
Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in.
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16
Be careful not to cook the whites, only temper them.
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17
Whip until you have a creamy consistency and add in lemon juice.
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18
For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
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19
Plate up the grape leaves, and pour sauce on top.
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20
Should be off the hook.
