Preparation
Place the vine leaves in a bowl and pour over boiling water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_1_M.jpg)
Soak for 2-3 minutes, drain in a sieve and rinse under cold water to cool. Pat dry with kitchen paper.
Peel and finely chop the onion.
Mix in a bowl with the herbs, minced meat and rice. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_2_M.jpg)
Separate the eggs. Beat the egg whites until stiff.
Fold the egg whites into the mince mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_3_M.jpg)
Remove the stalks from half of the vine leaves.
Place the prepared vine leaves, shiny side down, on the work surface. Place 1-2 teaspoons of the mince filling on each vine leaf just above the stem. Wrap the sides over the filling then roll up from the bottom.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_4_M.jpg)
Line a small pot with the remaining vine leaves. Place the filled vine leaves on top. Drizzle with 3 tbsp olive oil and pour in 375ml water. Place a flat dessert dish upside down on the vine leaves and press down firmly. Cook over a low heat for 60 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_5_M.jpg)
In a bowl, beat the egg yolk with the lemon juice, salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_6_M.jpg)
Heat the butter and 1 tbsp flour in a pan until foamy. Pour in the stock and simmer, stirring, until creamy. Drain the cooking liquid from the vine leaves into a bowl and add to the sauce. Stir 2-3 tbsp of the hot sauce into the egg and lemon mixture, then mix it back into the sauce. Season with a pinch of sugar and salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_7_M.jpg)
Pour the sauce over the vine leaves and keep warm.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000357/000357_step_8_M.jpg)
Cut the feta cheese into 8 slices and season with pepper. Turn in the remaining flour to coat. Heat 2 tbsp olive oil in a frying pan, fry the feta until lightly browned on both sides. Serve with the vine leaves and sauce, garnished with dill.