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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed. | 2. Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet. | 3. Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves. | 4. Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer. | 5. With slotted utensil, lift out of liquid onto serving plate. | 6. If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth. | 7. Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		238.68	0.0	0.0	27.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
lamb	1		ground ground lean	1211.112	0.0	76.5677	97.9322
rice	1/2	cup	raw	339.475	70.5312	6.9745	2.96
pine nut	2	tablespoons	chopped	113.5688	2.2072	2.3102	11.5374
dill weed	1	teaspoon	dried	0.0797	0.013000000000000001	0.0064	0.0021
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
water				-	-	-	-
grape leaf	1	jar	drained	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt	1 1/4	1/4		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
egg yolk	4			218.96	2.4412	10.7848	18.0472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.