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Home Go back Dolmades (Stuffed Grape Leaves) 1 pint grape leaves 2 pound ground beef or 1 pound ground beef and 1 pound ground pork sea salt Pepper ½ cup olive oil 2 onions grated 2-3 green onions ½ cup rice ½ cup parsley ½ cup dill ¼ cup butter 4 cups chicken broth Rinse grape leaves with water and cut the stem. Sauté onions with olive oil and add ground beef, pepper, and salt. Cook for a few minutes and then add parsley, dill, and rice. Turn off heat. Place one teaspoon filling in center of grape leaf with the ribbed side up. Fold bottom leaf up and then sides over the bottom, and roll into a narrow roll. Line them in a baking pan and arrange dolmades in layers. Warm up the chicken broth. Pour over grape leaves. Cover with foil and bake at 350 degrees for 45-50 minutes. Serve with egg lemon sauce. Egg Lemon Sauce 2-3 eggs 1 tsp cornstarch or flour ¼ cup lemon juice ¼ cup cold water Beat eggs till fluffy and add flour. Stir in lemon juice and warm liquid from dolmades. Pour over dolmades.

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