Ingredienser
Bulgur160 grams- Hot water250 ml
Olivenolie1 tablespoon- Green onion, chopped1 piece
- Almonds, chopped35 grams
- Raisins, chopped2 tablespoons
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
- Parsley leaves, flat-leaf fresh chopped1 tablespoon
Stødt kanel2 teaspoons- Lemon zest, finely grated2 teaspoons
Citronjuice1 tablespoon- Grape leaves, preserved in brine40 leaves
- Low-fat yogurt200 grams
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
- Citronjuice1 teaspoon
- Fresh ginger, grated5 cm
Trin
- 1
Mix the bulgur with boiling water in a medium-sized heat-resistant bowl. Cover and let it rest for 5 minutes. Add the oil, onion, almonds, raisins, herbs, cinnamon, lemon zest, and lemon juice.
5 minNødvendigt udstyr:🍳Medium-sized heat-resistant bowl - 2
Line the bottom of the bamboo steamer with about 10 grape leaves.
5 minNødvendigt udstyr:🍳Steamer pot - 3
Lay a grape leaf on the work surface with the shiny side down. Place the bulgur filling in the center from the stem side, fold the sides, and roll until the filling is enclosed. Repeat the process with the remaining leaves and bulgur filling.
10 min - 4
Place a single layer of stuffed grape leaves on the grape leaves at the bottom of the pot and cover. Steam over a wok with boiling water on low heat for 15 minutes or until the stuffed grape leaves are cooked.
15 min - 5
Meanwhile, mix the dip ingredients in a small bowl.
5 minNødvendigt udstyr:🍳Small bowl - 6
Serve the grape leaves with the yogurt dip.
Ernæringsfakta
Bulgurpr. 100gOlivenoliepr. 100gStødt kanelpr. 100gCitronjuicepr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.