STUFFED GRAPE LEAVES IN A CAN RECIPES

Steps:

• Drain, rinse and dry grape leaves.
• Place off to the side.
• In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
• Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
• Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
• This is just like making a burrito.
• I use toothpicks to keep the stuffed leaves together.
• Place in at least 1 gal pot.
• Continue until all leaves are filled and snug in pot.
• If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
• Cover all stuffed leaves with chicken broth adding water if you don’t have enough broth, more broth if you have it on hand (you can use just water if you want).
• Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
• Remove about 1 quart of broth from pot and let cool down a little.
• You want it hot just not scalding hot.
• In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
• Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
• After all broth is mixed with egg & lemon slowly add to pot on stove.
• Cover the pot and turn flame off.
• Let sit for about 10 minutes then serve.
• I like it tart and rich so I use more eggs and lemon then the recipe calls for.
• You can experiment how many eggs and lemon you want for the egg lemon broth.
• Leftover broth in pot makes good Avgolemono (Egg Lemon soup).

Steps:

• Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.  
• Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes. 
• Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.