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“Inspired by my brother-in-law's favorite market (Jerusalem Market), the cooks here on Zaar, and some of my Greek cookbooks.”
2hrs 30mins
18 rolls

Ingredients Nutrition


  1. Mix lamb, onions, parsley, rice, egg whites and mint.
  2. Rinse, drain, and separate grape leaves.
  3. Cover bottom of saucepan with leaves to make rolling easier.
  4. Place one teaspoon filling on bottom of leaf.
  5. Fold over, fold in sides, and roll up.
  6. Repeat until all filling is used.
  7. Place closely together in layers (first one direction, then the other) in saucepan.
  8. Add 2 quarts of broth to cover rolls.
  9. Put small plate over rolls to hold down.
  10. Cover and simmer gently for one hour.
  11. Remove rolls to serving platter.
  12. Make the sauce:
  13. In a sauce pan, mix cornstarch with small amount of broth until smooth.
  14. Slowly add remaining broth while stirring.
  15. Add lemon juice.
  16. Beat 2 eggs and 2 reserved egg yolks.
  17. Slowly add egg mixture to broth, continuing to stir.
  18. Stir over low heat until thickened.
  19. Serve over rolls.

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