Ingrediënten
Bulgur160 grams- Hot water250 ml
Olijfolie1 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
Gemalen kaneel2 teaspoons- Lemon zest, finely grated2 teaspoons
Citroensap1 tablespoon- Grape leaves, preserved in brine40 leaves
- Low-fat yogurt200 grams
- Fresh mint leaves, chopped1 tablespoon
- Cilantro, fresh cilantro leaves chopped1 tablespoon
- Citroensap1 teaspoon
- Fresh ginger, grated5 cm
Stappen
- 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 minBenodigde hulpmiddelen:🍳Medium-sized heat-resistant bowl - 2
Line the bottom of the bamboo steamer with about 10 grape leaves.
5 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:🍳Small bowl - 6
Serve the grape leaves with the yogurt dip.
Voedingsfeiten
Bulgurper 100gOlijfolieper 100gGemalen kaneelper 100gCitroensapper 100gCitroensapper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.