Stuffed Grape Leaves with Seared Feta
(Percentage of daily recommendation)
|Calorie||347 kcal||(17 %)|
|Protein||11.96 g||(12 %)|
|Fat||28.13 g||(24 %)|
|Carbohydrates||13.1 g||(9 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.57 g||(12 %)|
|Vitamin A||810.7 mg||(101,338 %)|
|Vitamin D||1.04 μg||(5 %)|
|Vitamin E||2.87 mg||(24 %)|
|Vitamin B₁||0.09 mg||(9 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||4 mg||(33 %)|
|Vitamin B₆||0.31 mg||(22 %)|
|Folate||54.33 μg||(18 %)|
|Pantothenic acid||0.54 mg||(9 %)|
|Biotin||1.75 μg||(4 %)|
|Vitamin B₁₂||1.11 μg||(37 %)|
|Vitamin C||12.05 mg||(13 %)|
|Potassium||222.51 mg||(6 %)|
|Calcium||182.83 mg||(18 %)|
|Magnesium||39.81 mg||(13 %)|
|Iron||1.34 mg||(9 %)|
|Iodine||27.15 μg||(14 %)|
|Zinc||1.38 mg||(17 %)|
|Saturated fatty acids||7.47 g|
- 100 grams Grape leaf
- 1 onion
- 1 tablespoon chopped parsley (or mint and dill)
- 100 grams Ground meat (such as veal)
- 3 tablespoons Long grain rice
- salt (and pepper)
- 2 eggs
- 5 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 tablespoon butter
- 2 tablespoons Pastry flour
- ⅛ milliliter Vegetable broth
- 60 grams Feta
For the grape vine leaves: Place the grape leaves in a bowl and cover with boiling water. Allow to sit for 3 minutes. Drain in a colander and rinse with cold water. Pat dry with paper towels.
For the filling: Peel and finely chop the onion. In a bowl, stir the onion with the parsley, ground meat and rice. Season with salt and pepper to taste.
Separate the eggs between 2 bowls. Beat the eggs white until stiff peaks form and gently fold into the rice mixture.
For assembling: Pluck half the grape leaves from the stems. Ley the grape leaves on a work surface with the shiny side down. Add 2 teaspoons of the filling on each grape leaf. Fold the edges inward and roll up from the bottom.
Line a small saucepan with the remaining grape leaves. Place the stuffed vine leaves on top. Drizzle with 4 tablespoons of the olive oil. Add 3/8 liter (approximately 1 1/2 cup) of water. Place a flat dessert plate on top of the grape leaves and press firmly. Cook over low heat for 60 minutes.
For the sauce: In a bowl, stir the egg yolks with the lemon juice and season with salt and pepper to taste. Mix until pale yellow and thick.
Melt butter in a small saucepan. Add 1 tablespoon flour and stir into a paste. Whisk in 1/8 liter (approximately 1/2 cup) of water until smooth.
Pour the liquid from the stuffed grape leaves into a bowl and add to the sauce. Stir in 2-3 tablespoons of hot sauce and the egg mixture. Season with a pinch each of sugar and salt. Cook until thickened. Pour over the grape leaves and keep warm.
For the seared feta: Cut feta cheese into 4 slices and season with pepper to taste. Dust in 1 tablespoon flour. Heat 1 tablespoon of the olive oil in a skillet. Add the feta and cook until golden on both sides.
For serving: Serve the grape leaves with the sauce, seared feta cheese and dill.