Stuffed Grape Leaves with Seared 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.