Ingredients

2 lbs. hamburger
1/2 C. rice
1 onion
3/4 C. parsley (lightly packed)
1/2 tsp. pepper
1 level Tbsp. salt
3 Tbsp. olive oil
1 1/2 C. water
1/2 contents of one jar grape leaves
Egg Lemon Sauce
2 eggs
juice from dolmades
juice of 1 1/2 lemons

Cooking Instructions

Bring to boil 1 quart of water. Add 1 Tbls. salt and 1/2 jar grape leaves. Cover and boil for 15 minutes, separating leaves with fork. Remove from heat. Mix hamburger with all other ingredients. Take 1 tsp. meat mixture, placing it on a strip of grape leaf, making sure rough side of leaf is next to meat and roll as for jelly roll. Place fingers in large kettle side by side and in layers. This makes approximately 120 fingers. Add 6 Tbls. butter on top of fingers and cover with boiling water. Cover and simmer for 1 1/2 hours. Serve with Egg Lemon Sauce. Egg Lemon Sauce: Beat eggs and add lemon juice. Slowly add liquid from dolmades, beating constantly. Pour sauce over dolmades in kettle and shake kettle to distribute sauce evenly. Let stand 5 minutes before serving. Serves 6.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)