A delightful Mediterranean dish featuring grape leaves stuffed with a flavorful lamb and rice mixture, served with a tangy lemon egg sauce.
Rinse and pat dry the grape leaves, then set them aside.
Soaking the grape leaves in warm water can help remove excess salt if they are preserved.
In a large bowl, combine the ground lamb, rice, salt, pepper, parsley, finely chopped onion, and minced garlic. Mix until well combined.
Mix gently to avoid overworking the meat, which can make the filling dense.
Place a grape leaf on a flat surface, vein side up. Add a tablespoon of the filling near the stem, fold the sides over, and roll tightly into a cylinder.
Ensure the rolls are snug but not overly tight to allow for expansion during cooking.
Arrange the stuffed grape leaves seam side down in a pot, layering them snugly.
Place a plate on top of the rolls to keep them from unrolling during cooking.
Pour the chicken broth over the grape leaves until they are just covered. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
Adding a splash of olive oil to the broth enhances the flavor.
In a mixing bowl, whisk the eggs until frothy. Gradually add the juice of the lemons while whisking.
Ensure the eggs are at room temperature to prevent curdling.
Slowly ladle some hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
Adding the broth gradually prevents the eggs from scrambling.
Pour the tempered egg mixture back into the pot, gently stirring to combine. Let sit for 10 minutes off the heat.
The residual heat will thicken the sauce without overcooking the eggs.
Serve the stuffed grape leaves warm, drizzled with the lemon egg sauce.
Garnish with additional parsley for a fresh touch.
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