| 1 | If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. |
| 2 | Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl. |
| 3 | Drain. |
| 4 | Spread 5 or 6 leaves out at a time on a flat surface. |
| 5 | Lay leaf stem side up. |
| 6 | Snip off stem with kitchen shears. |
| 7 | Make filling: heat oil in large frying pan. |
| 8 | Fry meat, onions and garlic on medium heat for 5 minutes, mixing it as it cooks. |
| 9 | Add water and remaining ingredients. |
| 10 | Bring to a boil. |
| 11 | Cover. |
| 12 | Reduce heat to simmer and cook 10 minutes, until water is absorbed. |
| 13 | Set aside until cool enough to handle. |
| 14 | Put 1 teaspoon of filling near stem. |
| 15 | Bring left side of leaf towards center, then bring right side towards center. |
| 16 | They will not always meet. |
| 17 | Pick up stem end of leaf, tucking in the filling. |
| 18 | Roll away from you. |
| 19 | It will be an oblong roll like a sausage. |
| 20 | Line the bottom of a large skillet with 4 leaves. |
| 21 | Place each roll so that the tucked under end is on the bottom. |
| 22 | Arrange each roll snugly, one next to the other, until all the leaves (except 3), and filling are gone. |
| 23 | Place these leaves flat on top of rolls. |
| 24 | Place a flat dish on top of rolls also to prevent their unravelling during cooking. |
| 25 | Add water and lemon juice. |
| 26 | Bring to a boil. |
| 27 | Cover. |
| 28 | Reduce heat to simmer and cook 45 minutes. |
| 29 | When done, remove pot from fire. |
| 30 | Make egg and lemon sauce and add to broth immediately or serve without sauce either cold as an appetizer or as a hot entree. |
| 31 | Egg and lemon sauce: beat eggs until thick and light yellow, at least 5 minutes, with an electric beater or 10 to 15 minutes by hand. |
| 32 | Add juice slowly, beating all the while. |
| 33 | Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs. |
| 34 | Cook over very low heat until thickened |
