Stuffed Grape Leaves with Lemon Sauce (Dolmadakia avgolemono)

In a large pot, bring the water to a boil and add the grape leaves

Boil for five minutes (if they are not tender, let them cook for a few more minutes)

Drain the water and rinse the grape leaves in cold water

Drain again and reserve

Filling

1

In a large skillet, sauté the onion in olive oil until golden brown

Add the ground veal and pork or beef and cook until it loses its pink color and becomes tender

Add the cooked rice, parsley, and dill and season with salt and pepper

2

Remove the stems from the grape leaves and fill 36 rolls with the meat filling

Line the bottom of a large pot with the remaining grape leaves and arrange the rolls in a circular pattern, forming layers

Cover with beef broth and lemon juice and apply gentle pressure to make sure they are covered

Simmer for 35 minutes or until the rolls are tender

Avgolemono sauce

1

In a small pot, melt the butter and sauté the flour, stirring constantly, until it starts to brown

Add the broth, whisking constantly, until it comes to a boil and thickens

Remove from heat

2

Beat the egg yolks and add the lemon juice slowly, beating continuously, until frothy

Beat until light and fluffy

Add the beef broth and whisk over low heat without letting it boil

Season with salt and pepper.