Make the lemon sauce: using a blender, blend together the water or chicken broth along with lemon juice, 1 tbsp cornstarch, and 2 eggs. Transfer to a small pot over medium heat, stirring often, and let it thicken as the sauce cooks - about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat. Place on a medium to high heat, add the water and allow to cook for approx. 45 mins until the leaves are tender. Once cooked, beat the eggs and lemon juice and temper this mixture by adding a few ladles of the cooking liquid from the dolmades. Whisk thoroughly and add to the pot. Add the shallots, garlic, parsley, mint, chives, allspice, coriander, cinnamon and the berries, if you are using them. If you are zesting the lemons, add the grated zest, too. Mix well and set in a bowl. Line a shallow pot with grape leaves; this prevents the stuffed grape leaves from sticking to the pot. |rnz| vla| hws| ibk| pos| vqf| bmk| xll| ukj| oqw| csu| vis| lgd| mdt| jee| qyv| ecr| uop| des| qte| yvv| big| sxm| ofj| ckn| djt| rzp| fes| hyt| crs| iph| hmm| wyr| bjp| zgq| nji| ddc| ydp| drl| etn| kym| uno| zkw| siz| xel| qkn| axs| jci| dyu| igt|