GRAPES LEAVES WITH BULGAR AND MINT
Provided by Michael Symon
Categories Appetizer Easter Vegetarian Low Cal Dinner Mint Spring Healthy Low Cholesterol Vegan Party Potluck Bulgur Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 50
Number Of Ingredients 14
Steps:
- Combine bulgur, green onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 1 1/4 teaspoons salt, and 1 teaspoon freshly ground black pepper in large bowl; toss. Let soak at room temperature at least 30 minutes and up to 1 hour.
- Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.
- Open 1 grape leaf and lay flat, veined side down, on work surface (if leaf is small or broken, patch with 1 additional grape leaf). Place 1 tablespoon bulgur filling atop center of leaf. Fold stem end of leaf up over bulgur filling, then fold in sides of leaf over filling and roll up leaf tightly, enclosing filling completely. Place on baking sheet. Repeat with remaining grape leaves and bulgur filling.
- Place filled grape leaves, seam side down, in bottom of grape-leaf-lined pot, fitting snugly together and layering filled leaves atop one another as needed. Pour enough water over filled grape leaves to cover generously (about 6 cups), then pour 1/4 cup lemon juice and 1/4 cup extra-virgin olive oil over. Place tart pan bottom atop leaves in pot; top with heavy heatproof dish or plate to weigh down. Bring liquid to simmer. Cover pot and reduce heat to very low; continue to simmer until bulgur filling is tender, 45 to 55 minutes.
- Remove from heat and allow grape leaves to cool in liquid to room temperature. Gently remove filled grape leaves from liquid and place on platter. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Garnish platter with dill sprigs and mint sprigs and serve.
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dj Pettaway
[email protected]This recipe is a bit too bland for my taste. I would add some more spices to the filling next time.
Shamraz Khan
[email protected]I'm not sure why this recipe is called 'dolmas'. The grape leaves are not stuffed with rice, but with bulgar.
Ashik tamilan
[email protected]This dish is a great way to sneak some extra veggies into your diet. The grape leaves are packed with vitamins and minerals.
rayen11pro YT
[email protected]I love the combination of flavors in this dish. The grape leaves are tart and tangy, while the bulgar and mint filling is savory and herbaceous.
Maheen Mansoor
[email protected]This recipe is a great introduction to Middle Eastern cuisine. The grape leaves are a unique and flavorful ingredient.
Kezzie Bennett
[email protected]I'm not a huge fan of grape leaves, but I really enjoyed this recipe. The bulgar and mint filling was delicious.
Ansari Bhai
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The grape leaves are so tender and the filling is so flavorful.
All in one
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved the delicate flavor of the grape leaves and the savory filling.
Mr Nihad
[email protected]This dish is a great way to use up leftover grape leaves. I also like to add some chopped nuts to the filling for extra crunch.
showole olukayode
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of flavors is just perfect.
Pete yanez
[email protected]This recipe was a hit with my family! The grape leaves were tender and flavorful, and the bulgar and mint filling was perfectly seasoned. I highly recommend this dish.