Description Edit

Makes 6 servings

Ingredients Edit

Lemon Sauce Edit

Directions Edit

  1. Cook onion and garlic in olive oil until transparent in small skillet over medium heat. Cool.
  2. Combine Turkey, rice, currants, salt, spices, egg and Onion in large bowl. Blend well.
  3. Separate lettuce leaves and wash. Blanch leaves by dipping each in boiling water for 5 seconds. Drain leaves on paper towels.
  4. To make rolls, place the leaf on flat surface. Trim down stiff center vein. Spoon 2 tablespoons of turkey-rice mixture across the bottom third of the leaf. Fold the sides over the mixture and roll. Repeat procedure with remaining filling. (With smaller leaves you may need to combine two leaves to make the roll.)
  5. Place lettuce rolls seam side down in steamer containing the boiling chicken broth.
  6. Cover and steam 20 minutes. (Or, gently simmer rolls in chicken broth for 20 minutes.)
  7. Cool lettuce rolls.
  8. Arrange on a serving platter and just before serving, top with a blended sauce of lemon juice, olive oil and pepper sauce.
  9. Garnish with lemon slices.

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