Ingredients
Bulgur160 grams- Hot water250 ml
Olive oil1 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
Ground Cinnamon2 teaspoons- Lemon zest, finely grated2 teaspoons
Lemon Juice1 tablespoon- Grape leaves, preserved in brine40 leaves
- Low-fat yogurt200 grams
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
- Lemon Juice1 teaspoon
- Fresh ginger, grated5 cm
Steps
- 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 minRequired Tools:🍳Medium-sized heat-resistant bowl - 2
Line the bottom of the bamboo steamer with about 10 grape leaves.
5 minRequired Tools:🍳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 minRequired Tools:🍳Small bowl - 6
Serve the grape leaves with the yogurt dip.
Nutrition Facts
Bulgurper 100gOlive oilper 100gGround Cinnamonper 100gLemon Juiceper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.