Stuffed grape leaves are a classic Greek appetizer that is usually served at every dinner party. Rice, herbs, and ground meat are combined and stuffed in tender grape leaves. Theyre individually rolled and that can take plenty of time. However, in this recipe, a giant stuffed grape leaves ring is formed using a Bundt pan and then served with a delicious avgolemono sauce. The result is beautiful, tasty, and so easy to put together.Printable recipe: https://www.dimitrasdishes.com/exohiko-from-thessaloniki-stuffed-grape-leaves-bundt-ring/Ingredients1 pound grape leaves from the jar, rinsed and dried1 pound ground beef1 onion, finely chopped1/3 cup olive oil plus more for the pan1 cup Basmati riceSalt and black pepper to taste2 tablespoons finely chopped mint2 tablespoons finely chopped parsley1 teaspoon dried crushed oregano2 eggs, slightly beaten1 cup shredded parmesan cheeseJuice of a lemon1 cup of waterFor the Avgolemono Gravy:2 cups chicken broth2-4 tablespoons freshly squeezed lemon juice2 egg yolks1 tablespoon corn starchSalt, to tasteInstructionsPreheat the oven to 400 F, 200 C.Rinse the rice under cold water 4-5 times until the water runs clear and allow it to soak for 10-15 minutes in cold water.Cook the onions with the olive oil over medium heat until soft and golden. About 8 minutes.Add the ground beef and cook until the pink disappears. About 5-6 minutes.Season with salt and pepper. Drain the rice and add it to the pan with a half teaspoon of salt and lemon juice.Add 1 cup of water and bring to a boil. Reduce the heat to medium-low and cover the pan.Cook for 5-6 minutes until the liquid is absorbed. The rice will only be partially cooked.Remove from the heat and add the herbs.Add the parmesan cheese and mix together.Whisk the eggs together in a small bowl and add some of the warm rice mixture to them to temper it.Add the eggs to the rice and mix together.Grease the inside of the bundt pan very well with olive oil.Remove the stems from the grape leaves and cover the inside of the pan with grape leaves.Add the filling to the center and fold the grape leaves over the fillingTop with another layer of grape leaves and tuck them inside.Pour a cup of warm water on top and squeeze the juice of half of a lemon on top. Drizzle with a quarter cup of olive oil.Bake on the center rack of the preheated oven for 30-35 minutes.Allow it to cool for at least 35 minutes so that it can release easily.Make the Avgolemono Gravy:Bring the chicken broth to a boil.Combine the egg yolks, cornstarch, and lemon juice in a bowl and whisk together.Add some hot broth to the egg mixture and whisk together.Add the egg mixture to the stock and cook over medium heat until it thickens. About 3-4 minutes.Taste and adjust the seasoning if needed. If it thickens too much, add some more broth.Run a knife around the bundt pan to release the stuffed grape leaves.Place a serving platter on top of the pan and carefully flip it over.Serve the exohiko with the gravy and a few lemon wedges. Tzatziki pairs well also. Enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
