Alichutas Arreynadas (stuffed lettuce)

photo taken by Renée S. Suen, on October 18, 2009, CC licencing

- 4 large lettuce heads
- ½ kg of minced meat
- 1 small onion
- 2 eggs
- 2 tablespoons of oatmeal
- 2-3 scallions
- ½ bunch of dill
- 1 lemon
- ½ cup of corn oil
- ½ cup of olive oil
- A touch of salt and pepper  

Discard the outer layer of leaves from each lettuce head. Separate the other leaves from the head and wash them well one by one. Dip them in salted water for approximately 30 minutes.In order to remove the middle hard vein from each leave hold the leave folded lengthwise and start cutting it with a pair of scissors 6 cm below the top.Mix the minced meat, 1 egg, 2 tablespoons of oatmeal, 1 squashed onion, 1 tablespoon of olive oil, 1 teaspoon of vinegar, a pinch of salt and pepper, a pinch of spice in a bowl. Knead with wet hands for 5 minutes and then put in the refrigerator for another 30.Spread the leaves on the work surface one by one (for the smaller leaves put 2 or three together).Place a quantity equal to a large walnut on each leaf near the stem and carefully roll it up starting from the stem, tucking in the sides to form a tight packet. If the meat is showing use an extra leaf to cover it.Press the stuffed leaves in your hands to flatten them and remove the excess liquid.Beat one egg with very little water. Dip each of the stuffed lettuce leaves in the butter and fry them on both sides in maize oil until golden brown.Lay the veins that were removed earlier in a large saucepan, finely chop the spring onion and the dill and add half the quantity on top of the veins. Lay the stuffed leaves over them and add the rest of the spring onions and the dill. Add the olive oil, a pinch of salt and pepper, a little water and boil until they are soft. Add the lemon juice at the end.

Sephardic or Askhenazi