Vine Leaves stuffed with Lemon and Eggs

Vine Leaves Stuffed with Lemon and Eggs Recipe from Albania

Region / culture: Albania | Servings: 4

Introduction

Vine Leaves stuffed with Lemon and Eggs is a traditional Mediterranean dish that is both flavorful and nutritious. The combination of ground pork, veal, rice, and spices wrapped in tender vine leaves creates a delicious and satisfying meal.

History

This recipe has been passed down through generations in Mediterranean countries, where vine leaves are abundant and commonly used in cooking. The combination of lemon and eggs adds a unique twist to the traditional stuffed vine leaves, creating a dish that is both tangy and creamy.

Ingredients

150 g of ground pork
150 g of ground veal
50 g of polished rice
3 onions, finely grated
fennel, finely grated
a little grease, finely grated
vine leaves
2 lemons
4 tbsp of butter
3 tbsp of flour
4 egg yolks
garnish
salt
pepper

How to prepare

In a bowl, mix together rice, ground meat, onions, fennel, salt, pepper, and 50 g of cool water.
Scald the vine leaves. Roll up the mixture in the vine leaves.
Place the rolled vine leaves in a pot and add 1 spoon of lemon juice and enough water to cover all the components. Bring to a boil, then set aside.
Melt butter in a separate pot and add flour. Gradually add a little juice and bring to a boil.
In a separate bowl, mix the eggs and the remaining flour. Simmer for a few minutes.
Serve with sauce and garnish with tomatoes.

Variations

For a vegetarian version, omit the ground meat and add more rice or vegetables.
Add pine nuts or raisins to the filling for extra flavor and texture.

Cooking Tips & Tricks

Make sure to scald the vine leaves before rolling them to make them more pliable and easier to work with.

- Be sure to cook the stuffed vine leaves in a pot with enough water to cover them completely to ensure they cook evenly.

- The sauce made with butter, flour, lemon juice, and eggs adds a rich and creamy texture to the dish, so be sure to simmer it gently to avoid curdling.

Serving Suggestions

Serve Vine Leaves stuffed with Lemon and Eggs with a side of Greek salad and crusty bread for a complete Mediterranean meal.

Cooking Techniques

Scalding the vine leaves before rolling them helps to soften them and make them easier to work with.

- Simmering the sauce gently helps to create a smooth and creamy texture without curdling the eggs.

Ingredient Substitutions

You can use ground beef or lamb instead of pork and veal for a different flavor.

- Substitute quinoa or couscous for the rice for a gluten-free option.

Make Ahead Tips

You can prepare the stuffed vine leaves ahead of time and refrigerate them until ready to cook. Just be sure to bring them to room temperature before cooking.

Presentation Ideas

Arrange the stuffed vine leaves on a platter and garnish with lemon slices and fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Vine Leaves stuffed with Lemon and Eggs with a glass of crisp white wine or a refreshing lemonade for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Vine Leaves stuffed with Lemon and Eggs contains approximately 250 calories.

Carbohydrates

Each serving of Vine Leaves stuffed with Lemon and Eggs contains approximately 15g of carbohydrates.

Fats

Each serving of Vine Leaves stuffed with Lemon and Eggs contains approximately 12g of fats.

Proteins

Each serving of Vine Leaves stuffed with Lemon and Eggs contains approximately 10g of proteins.

Vitamins and minerals

Vine Leaves stuffed with Lemon and Eggs is a good source of vitamin C from the lemon juice and vitamin A from the eggs.

Alergens

This recipe contains eggs and butter, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Vine Leaves stuffed with Lemon and Eggs is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Vine Leaves stuffed with Lemon and Eggs is a delicious and nutritious dish that is perfect for a special occasion or a weeknight dinner. The combination of flavors and textures makes it a favorite in Mediterranean cuisine.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Vine Leaves stuffed with Lemon and Eggs. It was a warm summer day, and I was visiting my dear friend Sophia in her quaint little village in Greece. Sophia was known for her exceptional cooking skills, and I always looked forward to learning new recipes from her.

As we sat in her sunlit kitchen, sipping on fragrant herbal tea, Sophia reached into an old wooden recipe box and pulled out a yellowed piece of paper. Her eyes sparkled with excitement as she handed it to me, saying, "This is a family recipe that has been passed down for generations. I think you will love it."

I eagerly read through the recipe, taking in the savory combination of tender vine leaves, zesty lemon, and creamy eggs. The flavors seemed to dance off the page, promising a delicious and satisfying meal. Sophia explained that the key to making the dish perfectly was to use fresh, young vine leaves and to cook them slowly in a flavorful broth.

With Sophia's guidance, I set to work preparing the vine leaves. We carefully washed and blanched them, then set them aside to cool. Meanwhile, I whisked together eggs, lemon juice, and a touch of olive oil to create a rich and tangy filling.

As I carefully spooned the filling onto each vine leaf and rolled them into neat little parcels, I couldn't help but feel a sense of pride and accomplishment. The aroma of lemon and herbs filled the kitchen, making my mouth water in anticipation of the final dish.

Once the vine leaves were snugly nestled in a pot, I poured over a fragrant broth made from chicken stock, lemon slices, and fresh herbs. I covered the pot with a lid and let the vine leaves simmer gently, allowing the flavors to meld together and create a harmonious union.

As the dish cooked, Sophia regaled me with stories of her own grandmother, who had taught her the recipe many years ago. She spoke of lazy summer afternoons spent rolling vine leaves with her sisters, laughing and sharing secrets as they worked. I could feel the warmth and love that had been passed down through the generations, infusing the dish with an extra layer of flavor and meaning.

Finally, after what seemed like an eternity of tantalizing smells wafting through the kitchen, the vine leaves were ready. I carefully lifted them out of the pot, their tender green leaves glistening with savory juices. I plated them with a sprinkle of fresh herbs and a drizzle of olive oil, then sat down to savor the fruits of my labor.

The first bite was a revelation. The vine leaves were tender and flavorful, the filling bursting with the bright tang of lemon and the rich creaminess of eggs. Each bite was a symphony of flavors, a perfect balance of savory and citrus that danced on my taste buds.

As I savored the last bite of vine leaves stuffed with lemon and eggs, I felt a deep sense of gratitude for Sophia and her family, who had shared this precious recipe with me. I knew that I would carry it with me always, a reminder of the joy and connection that comes from sharing food and stories with loved ones.

And so, dear reader, I pass this recipe on to you with the hope that it brings you as much happiness and fulfillment as it has brought me. May you savor each bite, and may the flavors of love and tradition fill your heart as they have filled mine. Bon appétit!