Photo by Emily Featherston.
Pappas
Greg Pappas prepares stuffed grape leaves at Pappas’ Grill.
Name: Greg Pappas – Owner & Chef
Restaurant: Pappas’ Grill
Q: How long have you been cooking?
A: A little over 40 years. At this location we’re in our 24th year.
Q: What do you like about where you work?
A: Cooking has always been a great satisfaction to me. I like the community. We have such a loyal clientele here in Vestavia. We’re all like family.
Q: If you have to bring a last-minute dish to a Christmas party, what’s your go-to choice?
A: Stuffed Grape Leaves
Q: What do you like about this dish?
A: It’s unique, different, hard to make. You don’t get that type of food.
Recipe
Grape Leaves
Grape leaves – 1 Jar
1 Onion – Finely Chopped
1 ½ lbs Ground Sirloin
2 tsp Chopped Parsley
¼ cup Rice
¼ tsp Pepper
1 ½ tsp Salt
Eggs – 2
Juice of 1 Lemon
Chicken Broth (enough to cover)
Drain and rinse grape leaves. Place ground sirloin, onion, parsley, rice, salt and pepper in a mixing bowl and mix with the eggs and lemon juice.
Put one TBSP of the filling in the center of each leaf, folding the sides up and over, then roll into a log shape.
Carefully place the rolls into a pot, layering as needed. Pour in enough chicken broth to completely submerge the grape leaves, placing a plate on top, if needed, to hold the leaves in place. Simmer for one hour.
Lemon-egg Sauce
3 Eggs – well beaten
Juice of 2 lemons
Beat the eggs until they are light and fluffy, slowly adding the lemon juice. Gradually add the hot liquid from the grape leaves, beating constantly, until the sauce thickens. Pour over grape leaves as desired.
