Stuffed Grape Leaves with Bulgur

Zutaten
Bulgur160 grams- Hot water250 ml
Olivenöl1 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
Gemahlener Zimt2 teaspoons- Lemon zest, finely grated2 teaspoons
Zitronensaft1 tablespoon- Grape leaves, preserved in brine40 leaves
- Low-fat yogurt200 grams
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
Zitronensaft1 teaspoon- Fresh ginger, grated5 cm
Schritte
- 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 MinBenötigte Werkzeuge:🍳Medium-sized heat-resistant bowl - 2
Line the bottom of the bamboo steamer with about 10 grape leaves.
5 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳Small bowl - 6
Serve the grape leaves with the yogurt dip.
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.
