Ingredients:
1 jar grape vine leaves, rinsed
2 large onions finely chopped
1/2 bunch fresh parsley, chopped
1/2 bunch fresh dill, chopped
1/4 bunch fresh mint, chopped
1 teaspoon salt
1 teaspoon pepper
1 green pepper, sliced
1 cup olive oil, divided
2 cups beef broth
800 grams minced beef
1 cup fresh lemon juice
approximately 400 ml crushed tomato (1/2 can)
1/3 cup uncooked rice (long, medium or short grain)
1/3 cup roasted pine nuts
1/3 cup soaked currents (soak in water for at least 1 hour): as an option, you can also soak them in orange juice or lemon juice or brandy
Simmer for 1 hour
BONUS LEMON SAUCE
Remove the dolmades from the pot once cooked.
Strain the liquid in the pot into a bowl. To the liquid add the juice of one lemon (can also be two lemons….to taste), two egg yolks (quickly whisk while adding the yolks so as not to cook them too quickly). In a glass, add two tablespoons corn starch to 1/2 cup water; stir to mix well. Bring the broth/egg/lemon mixture to a simmer and slowly add the cornstarch mix while whisking: I recommend not adding all the cornstarch mix at once…start slow and stop once you have achieved your desired thickness. Serve alongside the dolmades.