rosie stuffed grape leaves

How To Make rosie stuffed grape leaves

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  1

  Try to buy the prepared grapevines leaves. Wash them in clear water before using. To prepare filling peel and chop onions. Saute in oil to a very light golden color. Add the rice and brown lightly. Add 11/2 cup of water, parsley, dill, mint leaves, salt and pepper. Boil for 5 to 7 minutes until the rice absorbs the water but is only half cooked.
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  2

  When filling the leaves keep the shiny side of the leaf on the outside. Put about 1 TBSP of filling in the center of the leaf and fold the sides up over it, covering it. Then roll it up like a cigar. Lay the the stuffed leaves in a pot(open side down so they do not swell open) in even tight rows. When in layer is completed make a second layer on top of the grape leaves. Lay a plate directly on the top of the last layer. Add enough water to the pot to half cover the leaves. Add juice of a lemon if desired. Cover the pot. Cook until the liquid has been absorbed, about 45 minutes.
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  3

  For the sauce: Mix cornstarch with milk. In a separate bowl beat the egg yolks with lemon juice. Add the milk slowly over a medium low heat then slowly add the one cup of the liquid from pot. Cook about 3-5 minutes until mixture thickens.
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  4

  This are normally served cold but you can serve it hot with this sauce above. What I like to do is adding raisins and pine nuts to the mixture while cooking.
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