Stuffed Grape Leaves

An old friend of mine had made these killer stuffed grape leaves.  I had never tasted anything so delicious.  This is my best (and pretty damn good) re-creation of the amazing stuffed grape leaves.

Stuffed Grape Leaves
1 jar grape leaves
1 teaspoon of oil
1 chopped large onion
2 cloves garlic
2 lbs of ground beef
1 cup of rice (Jasmine rice will be mushier; brown rice will be crunchier; I've done both, i like the brown rice better because of the crunch)
1/2 cup tomato puree
3/4 cups feta- crumbled
2 lemons (zest)
2 bunch of green onions chopped
1/2 cup dill chopped
1/2 cup mint chipped
2 cups chicken stock
4 eggs
2 lemon (juice)
salt/pepper

Soak the grape leaves in boiling water while preparing the stuffing (to get rid of the juices from the jar and soften the leaves). Heat oil in a skillet and saute onions until tender (about 5-7 min), add the garlic and saute for an additional minute or two.
In a bowl mix onions, garlic, ground beef, rice, tomato puree, feta, lemon zest, green onions, dill, mint, salt and pepper in a mixing bowl.
Drain the grape leaves and rinse the leaves a few times.  Place the leaves on a flat surface, cut off the little stems.  Place a filling in the middle of the leaf and fold the sides in and roll it up.  Place stuffed grape leaves in a big pan that you will be using to cook them in.  Repeat this step till you're either out of filling or out of leaves (I usually end up having a few extra leaves).  Pour chicken stock into the pan so it covers the grape leaves.  Bring them to a boil and then lower the heat to simmering for about 40 minutes. 
Whisk the eggs in a bowl over a small pan of simmering water.  Do this until the eggs are frothy.  Slowly add the lemon juice while whisking.  Add the liquid from the grape leave baking pan and continue whisking until the sauce thickens.  Pour the completed sauce back into the grape leaves dish.

Serve and enjoy!