Stuffed Vine Leaves with Minced Meat & Tomato

Stuffed vine leaves with minced veal, a lot of onion, grated tomato, mint and white wine.
If for this dish your dining experience begins and ends in canned stuffed vine leaves, will surely feel aversion or dislike. But when you give a second chance, making the stuffed yourself with the following detailed step-by-step instructions, you will definitely revise.
It is an excellent dish, delicious and filling. The pleasure of the palate and our stomach. It can be combined with a velvety egg-lemon sauce or tzatziki.
Yours!

work: 2h:30′

time: 3h:00′

medium:

Ingredients (6 servings) 300g (10.6 oz) fresh vine leaves 400g (14.1 oz) minced veal 150g (5.3 oz) rice 2 grated onions some chipped mint 150g (5.3 oz) olive oil 1 large tomato, mature 1 shot of white wine 1 sliced lemon salt & pepper	Wash and heat the leaves in boiling water for a small time. We quickly withdraw and pour immediately into a bowl of cold water. You remove them with a slotted spoon and place in colander to drain. In a large bowl add the ground meat, rinsed rice, onions, mashed tomatoes, mint, wine, ⅓ of oil, salt and pepper to taste.	Knead together all the ingredients, and if needed to make the mixture soft, add some more wine or some water.
On a plate put a vine leave with the rough side up. In the center and towards the stalk put a teaspoon of mixture.	Turn the two lower edges of the leaf over the filling to cover.	Fold in the right and left the leaves…
… and gently wrap, rolling up.	And the dolma is ready.	In a heavy-bottomed saucepan pour ⅓ of oil and put a few vine leaves. Put one by one round the stuffed vine leaves in concentric circles in a single layer, starting from the edges of the pot.
Continue in a second layer above the first and always downwards the union of the leaf.	Cover the layered stuffed vine leaves with few vine leaves and chopped lemon slices. Sprinkle the remaining ⅓ oil. Add salt and pepper and cover the vine with a heavy plate.	Add lukewarm water so as to cover almost the dish. Cook over low heat, simmer for 30 minutes. Remove from the heat while they still have some of their stock to make lemon sauce.
Egg-Lemon sauce 2 egg yolks 1 large juicy lemon 3 tbsp cornflour 500ml broth+water salt & pepper Place a saucepan over low heat with the stock, which has remain from the cooking of stuffed vine leaves and water. Inside the stock, while it is still cold, dissolve the cornstarch, stirring.	In a bowl, beat the yolks with the lemon juice. To the mixture of yolks add little by little, stirring continuously, part of the hot stock to equalize the temperature of the ingredients. Pour back into the saucepan the mix of the yolks and mix the sauce, over low heat for 1'-2', making sure that it does not boil. The egg and lemon sauce is ready.	Let it cool completely before serving. Consumed lukewarm topped with egg and lemon sauce or plain with tzatziki.

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The detailed step-by- step recipe is dedicated to those new to cooking want to learn to make, rather than buy ready-made, canned, with contents of questionable taste.

Author Zambia G. Sifaki