stuffed grape leaves and grecian lemon sauce

How To Make stuffed grape leaves and grecian lemon sauce

• 
  1

  Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
• 2

  For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
• 
  3

  When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
• 4

  To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
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  5

  Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
• 6

  In a side dish, combine white wine and dry herbs. Set aside.
• 7

  Preheat over to 325.
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  8

  To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
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  9

  Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
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  10

  Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
• 11

  Place in over for 20 minutes. Then serve.
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  12

  I like to serve this with my other two recipes. https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html https://www.justapinch.com/recipes/side/vegetable/baked-tandoori-lentils.html
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