Ingredjenti
Bulgur160 grams- Hot water250 ml
Żejt tal-oliva1 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
Kanella mgħottija2 teaspoons- Lemon zest, finely grated2 teaspoons
Ġuħ ta' lewż1 tablespoon- Grape leaves, preserved in brine40 leaves
- Low-fat yogurt200 grams
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
- Ġuħ ta' lewż1 teaspoon
- Fresh ginger, grated5 cm
Passi
- 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 minGħodda meħtieġa:🍳Medium-sized heat-resistant bowl - 2
Line the bottom of the bamboo steamer with about 10 grape leaves.
5 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:🍳Small bowl - 6
Serve the grape leaves with the yogurt dip.
Fatti tan-Nutrizzjoni
Bulgurgħal kull 100gŻejt tal-olivagħal kull 100gKanella mgħottijagħal kull 100gĠuħ ta' lewżgħal kull 100gĠuħ ta' lewżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.