Dolma (grape leaves stuffed with meat)

Ingredients:

Dolma

• 450 g of ground beef
• 2 tbsp. l. olive oil
• 1/2 head of finely diced onion
• 1/2 cup rice
• 2 finely chopped cloves of garlic
• 1/2 cup finely chopped parsley leaves
• 1/4 cup finely chopped dill
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 jar of grape leaves
• Water
• 30 g butter

Lemon sauce

• 3 cups chicken broth (we use water and chicken soup base to give the dish a stronger chicken flavor)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 2 egg whites, beaten to soft peaks
• 1/4 cup lemon juice

Preparation:

1. Heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef, onion, rice, and garlic. Cook until browned. Remove from heat and add the parsley, dill, salt, pepper, and oregano. Let cool slightly.
   
   Place the grape leaves in a bowl and cover with water. Soak for 15 minutes, then drain. Place the leaves face down on a paper towel to absorb the moisture.
2. Preheat oven to 190°C.
   
   Fill the leaves with a heaping tablespoon of filling. Place it in the center of the back of the leaf and fold the outer edges toward the center, then roll up like a burrito. Don't roll too tightly.
   
   Place the rolls side by side in a deep baking dish. Fill the dish with water to the surface of the stuffed leaves, then spread butter on top. Cover with foil and bake for an hour, until the water is absorbed.
3. To prepare the lemon sauce: In a large saucepan, bring the chicken broth to a boil, reduce the heat, and stir in the cornstarch dissolved in water until the broth reaches the consistency of gravy.
   
   Take the egg whites that you have beaten in a large bowl and add the gravy to them, stirring slowly. Be careful not to cook the whites, just heat them slightly.Blend until creamy and add lemon juice. For a more lemony flavor, you may need to add more lemon juice to achieve the right lemony taste. It should be delicious!
4. Place the grape leaves on a plate and pour the sauce over them.