Stuffed grape leaves with ground beef and egg-lemon sauce

Rinse the grape leaves thoroughly. If using fresh leaves, blanch them for 2–3 minutes in boiling water. If using jarred leaves, rinse them thoroughly to remove excess salt.

In a large bowl, combine the ground beef, rice, onion, fresh spring onions, dill, mint, or parsley, Psareli Extra Virgin Olive Oil – Medium Fruity, salt, and pepper. Mix well until all the ingredients are combined.

Lay each grape leaf out with the shiny side facing down. Place a small amount of filling in the center, fold in the sides, and roll it up. Don’t roll them too tightly, because the rice will expand during cooking.

Line the bottom of the pot with a few grape leaves and arrange the dolmas in a circle, close together.

Add the Psareli Extra Virgin Olive Oil – Medium Fruity and hot water or broth until the dolmas are almost covered. Place a plate on top to keep them steady, cover the pot, and simmer for about 45–55 minutes, until the rice is tender and the ground meat is cooked through.

When they're ready, set aside a little of the hot broth from the pot for the egg-and-lemon sauce.

In a bowl, beat the eggs with the lemon juice. If you want a thicker sauce, dissolve the cornstarch in a little cold water and add it to the mixture.

Slowly pour hot broth from the pot into the egg-and-lemon mixture, stirring constantly so the eggs don’t curdle.

Pour the egg-and-lemon sauce over the dolmades and gently swirl the pot in a circular motion so that the sauce coats everything. Let it simmer for 2–3 minutes over very low heat, without letting it boil vigorously.

Serve the dolmades warm, with a few drops of Psareli Extra Virgin Olive Oil – Medium Fruity drizzled on top for extra aroma and shine.