Wash vine leaves and put them in a pot with boiling water for 2-3 minutes.
Remove vine leaves from the pot and drain them.
In a large bowl, mix all the ingredients except for the broth and the butter.
Sprinkle with salt and pepper and mold, until all ingredients are unified.
Place vine leaves, one by one, on a clean surface, making sure their shiny side is atop.
Fill every vine leaf with ½ tbsp of the mixture and roll tightly, folding edges inwards – making sure the mixture won’t spill.
In a shallow pot, put giouvarlakia very close to one another. Cover them with a plate to keep them from opening while boiling and add the broth, in which the butter has been added. Boil for 20 minutes approximately.
In a bowl, mix egg yolks with lemon juice and keep mixing while adding juice from the pot where giouvarlakia are being cooked.
When egg and lemon juice is ready, slowly add it in the pot, after removing it from heat.
Place the pot on the heat right away, just for a little while. Once giouvarlakia are slightly cooked, hold the pot form its handles and stir.
40 large vine leaves – fresh or kept in brine1 kilo beef mince1 big onion, mashed1 tbsp finely chopped dill3 finely chopped spring onions1/2 cup Carolina rice2 cups broth from boiled beefa medium lemon’s juice2 egg yolks2 tbsp Horio Cow ButterSalt, pepper