stuffed grape leaves and grecian lemon sauce

★★★★★ 1 Review
MissAnubis avatar
By Tiffany Bannworth
from Cape Coral, FL

Take a tour of the Mediterranean with these Stuffed Grape Leaves. Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.

★★★★★ 1 Review
serves 10-12
prep time 35 Min
cook time 30 Min

Ingredients For stuffed grape leaves and grecian lemon sauce

  • 1/2 jar
    large grape leave (devein by hand)
  • GRAPE LEAVE FILLING
  • 2 c
    brown rice, quinoa, or couscous (uncooked)
  • 1 c
    kalamata olives, pitted
  • 1/2-1 lb
    meat (lamb, quail, even chicken, pork, or beef)
  • 1 Tbsp
    chinese five spice
  • 3/4 c
    pine nuts or almonds
  • salt and pepper to taste
  • GRECIAN LEMON SAUCE
  • 1 stick
    butter
  • 1/2 c
    flour
  • 3 c
    milk
  • 1
    lemon, sliced
  • 1
    bay leaf
  • 1
    anise star
  • 1/2 c
    white wine
  • 1 tsp
    dill
  • 1 tsp
    rosemary
  • 1 tsp
    thyme
  • 1 tsp
    tarragon
  • salt and pepper to taste
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How To Make stuffed grape leaves and grecian lemon sauce

  • 1
    Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
  • 2
    For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
  • 3
    When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
  • 4
    To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
  • 5
    Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
  • 6
    In a side dish, combine white wine and dry herbs. Set aside.
  • 7
    Preheat over to 325.
  • 8
    To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
  • 9
    Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
  • 10
    Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
  • 11
    Place in over for 20 minutes. Then serve.
  • 12
    I like to serve this with my other two recipes. https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html https://www.justapinch.com/recipes/side/vegetable/baked-tandoori-lentils.html

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