More Avgolemono Recipies
A couple of weeks ago, I posted a recipie for Avgolemono Soup and promised to show you how to use it as a delicious base for more tasty greek treats.
Well, here you go
1 Leg of Lamb.
Clean it and cut it into four or five pieces. Boil it in salt and water and remove the foam. When it is well done, drain the broth (which itself makes a nice stock for starting some Avgolemono Soup), remove the excess leftover fat, and place in a platter. Squeeze the juice of 2 lemons over the lamb and then cover with the Avgolemono Soup.
Serve hot. Delicious!!
1 jar preserved grape leaves, drained
1/2 cup Basmati rice
1/4 cup plus 2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 pound lean ground lamb
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 ounces feta cheese, crumbled finely or grated
3 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon sugar
Juice of 1 lemon
1 lemon sliced, for garnish
Mint leaves, for garnish
Make Avgolemono Soup,
reduce over light/medium heat until at a gravy like consistency.
Preparing the leaves - Separate the grape leaves, place in a large bowl and soak in boiling water (do not boil them in the water, pour the water over them) for 20 minutes. Then drain and rinse and snip off the stems (reserving stems) and place on a towel to dry.
Cooking the filing - In saucepan, boil 2 cups of salted water and stir in the rice. Cover, reduce the heat to low and cook about 20 minutes until water is absorbed.
Heat 2 tablespoons olive oil in skillet, add the onion and saute 3-5 minutes until soft. Add the garlic and saute another minute until aromas are released. Add the lamb and cook about 15 minutes until well browned, breaking it apart with a fork while cooking. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.
Stuffing the leaves - Put one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
Baking the stuffed leaves - Line the bottom of a 3 quart heavy saucepan with the leftover stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
Mix 1/4 cup olive oil with 3/4 cup water, sugar, and lemon juice and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed.
Serve warm, garnished with lemon slices and mint leaves with reduced Avgolemono Soup on top.
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