A delightful dish of grape leaves stuffed with a flavorful meat and rice filling, served with a tangy lemon sauce.
Heat the olive oil in a skillet over medium heat and sauté the yellow onion and green onion until softened.
Ensure the onions are golden for a sweeter flavor.
Add the ground lamb and beef to the skillet and cook until browned.
Break up the meat into small pieces for even cooking.
Stir in the rice, pine nuts, dill, salt, pepper, and water. Cover and simmer until the water is absorbed.
Use a tight-fitting lid to retain the steam.
Rinse the grape leaves under cold water and pat them dry with paper towels.
Use intact leaves for easier rolling.
Place a grape leaf shiny side down, add a tablespoon of filling, and roll tightly.
Fold the sides over the filling before rolling to secure it.
Layer the stuffed grape leaves in a skillet, add lemon juice, olive oil, and water, and cover with a plate.
The plate prevents the leaves from unrolling during cooking.
Melt butter in a saucepan, stir in flour and salt, and cook until smooth.
Stir constantly to avoid lumps.
Gradually add chicken broth and lemon juice, cooking until thickened.
Whisk continuously for a smooth texture.
Temper the egg yolks with the hot sauce mixture, then stir back into the saucepan.
Add the hot mixture slowly to prevent the eggs from curdling.
Serve the stuffed grape leaves warm with the lemon sauce drizzled on top.
Garnish with fresh dill for a pop of color.
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