GRAPES LEAVES WITH BULGAR AND MINT
Provided by Michael Symon
Categories Appetizer Easter Vegetarian Low Cal Dinner Mint Spring Healthy Low Cholesterol Vegan Party Potluck Bulgur Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 50
Number Of Ingredients 14
Steps:
- Combine bulgur, green onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 1 1/4 teaspoons salt, and 1 teaspoon freshly ground black pepper in large bowl; toss. Let soak at room temperature at least 30 minutes and up to 1 hour.
- Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.
- Open 1 grape leaf and lay flat, veined side down, on work surface (if leaf is small or broken, patch with 1 additional grape leaf). Place 1 tablespoon bulgur filling atop center of leaf. Fold stem end of leaf up over bulgur filling, then fold in sides of leaf over filling and roll up leaf tightly, enclosing filling completely. Place on baking sheet. Repeat with remaining grape leaves and bulgur filling.
- Place filled grape leaves, seam side down, in bottom of grape-leaf-lined pot, fitting snugly together and layering filled leaves atop one another as needed. Pour enough water over filled grape leaves to cover generously (about 6 cups), then pour 1/4 cup lemon juice and 1/4 cup extra-virgin olive oil over. Place tart pan bottom atop leaves in pot; top with heavy heatproof dish or plate to weigh down. Bring liquid to simmer. Cover pot and reduce heat to very low; continue to simmer until bulgur filling is tender, 45 to 55 minutes.
- Remove from heat and allow grape leaves to cool in liquid to room temperature. Gently remove filled grape leaves from liquid and place on platter. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Garnish platter with dill sprigs and mint sprigs and serve.
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wakil khan
[email protected]I can't wait to try this recipe!
Kukundakwe Aron
[email protected]These grape leaves are perfect for a party appetizer.
Kevin Martz
[email protected]I've never made grape leaves before, but this recipe made it easy.
Seleen Kleinschmidt
[email protected]I'm allergic to mint, so I substituted parsley in this recipe. It turned out great!
Fida Old
[email protected]This recipe was a great way to use up leftover grape leaves.
Emeka Oparah
[email protected]Will definitely make again!
Syanda Ayabonga
[email protected]Delicious!
Umaima Khan
[email protected]These grape leaves were a bit too oily for my taste, but they were still pretty good.
Ashu Gurung
[email protected]I'm not a huge fan of grape leaves, but I thought this recipe was pretty good. The filling was tasty and the grape leaves were tender.
JD DeShaies
[email protected]The filling was a bit bland for my taste, but the grape leaves themselves were delicious.
Master_pooper
[email protected]These grape leaves were so easy to make and they turned out so well! I'm definitely going to be making them again.
Romana Ashraf
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of grape leaves, bulgar, and mint is simply delicious.
Jerry Goshen
[email protected]This recipe was a hit with my family! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. I will definitely be making this again.