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MITILINI

GIAPRAKIA VINE LEAVES WITH AVGOLEMONO CREAM

GIAPRAKIA VINE LEAVES WITH AVGOLEMONO CREAM

Ingredients

  • 60 boiled vine leaves
  • 1/2 cup olive oil
  • Stuffing:
  • 500 gr. veal mincemeat
  • 2 chopped onions
  • 3-4 fresh chopped onions
  • 1/2 cup rice stuffing
  • 1 chopped tomato
  • 1 lemon
  • 1/2 cup olive oil
  • 1/2 cup water
  • salt
  • pepper
  • 4 tablespoons dill
  • 4 tablespoons parsley

FOR THE AVGOLEMONO CREAM

  • 2 egg yolks
  • 1 big juicy lemon
  • 2 tablespoons corn flour
  • 1-1/2 cups meat broth
  • 1 tablespoon chopped dill

Directions

Boil the vine leaves for 1´. Let them cool off. Rinse the rice very well so that all the starch is removed. Put it in a colander. Squeeze the lemon. Place all the ingredients for the stuffing in a bowl and knead well. Leave them covered for 30´ and the flavors will be united. Put a layer of vine leaves into the pot. Spread a vine of leaves on the counter with the “nerves” towards us. Add some stuffing. Wrap them tightly. Place them in the pot in rows with the loose ends facing downwards. Add salt and pepper and cover with a plate. Put a heavy object on top of it. Fill the pot with hot water that covers the edges of the dish. Drizzle with oil. Let the pot simmer very gently for 30 ´. For the Avgolemono Cream: Heat up the broth in a saucepan. Dissolve the corn flour in cold water. Mix the egg yolks with the lemon. Add the corn flour. Mix well. Put the mix in the broth and stir. Let the mix simmer for 1'-2' in very low heat so that it gets thick. Season with salt and sprinkle dill. Serve the Giaprakia with Αvgolemono Cream.

MINI ALFA ROLLS WITH FETA AND SPINACH
Try the mini Alfa rolls and you will understand, but also hear what we mean by “crispy filo”! Inside there is crunchy stuffing filled with feta and spinach. Delicious! Just preheat the oven in 200°C and bake the rolls for 25´. It’s better not to leave spaces between the mini Alfa rolls.

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