Dolmathes (Stuffed Grape Leaves or Squash Blossoms) 1 1/2 pounds ground lamb or beef, or mix. I like 85/15 for this 1 Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehand 1 cup long grain rice, you can use quinoa or another fast cooking grain if you wish 1 Roma, tomato diced small 2 teaspoons each salt and pepper 2 teaspoons dried oregano 1 teaspoon dried mint 1 large shallot, minced 3 cloves garlic, pressed or minced 2 tablespoons fresh chopped parsley 3 cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon 2 Lemons worth of juice In a large bowl mix meat, spices, rice, tomatoes, shallots, garlic, and herbs, I used my hands to do this, make sure each ingredient is well incorporated. © Drain grape leaves, and lay one flat with the seamed side facing up, begin rolling, One does this by taking a grape leaf and putting a "fat fingers" worth of filling in and rolling it "burrito style" g Continue rolling until you run out of either meat or leaves. Place rolled dolmathes in a heavy bottomed pan, use a plate placed over them to weigh them down, then add 3 cups beef stock, cover, bring to a boil then turn down to medium low for about 30 minutes. © When finished cooking, squeeze juice from lemons over dolmathes, whip eggs till light, temper in 1 cup of the cooking liquid add to a small sauce pan with the other cup of cooking liquid and heat on low till lightly thickened. pour over dolmathes and serve!