Recipes

Grapes Leaves with Bulgar and Mint

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Introduction

Discover the delightful flavors of this refreshing and healthy dish, “Grapes Leaves with Bulgar and Mint”. This recipe combines the earthiness of bulgur wheat with the freshness of grapes leaves and aromatic herbs to create a unique culinary experience.

Tips for this Recipe

To enhance your dish, ensure you use firm green onions and ripe tomatoes. The quality of the mint can significantly affect the overall taste; opt for fresh leaves from a reputable source. Properly washing grapes leaves is crucial to remove any potential pesticides.

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Grapes Leaves with Bulgar and Mint

Grapes Leaves with Bulgar and Mint

amanda

Equipment

  • Hand Blender - Ideal for quickly blending fruits, perfect for creating purees or smoothies.

  • Fine Mesh Strainer - Essential for straining fruits and removing seeds.

  • Cutting Board - Necessary tool for preparing ingredients safely.

  • Chef's Knife - Versatile tool for cutting and preparing ingredients.

  • Salad Spinner - Helps to dry lettuce and other greens quickly.

  • Glass Storage Jars - Great for storing prepared ingredients or finished dishes, offering an eco-friendly option.

  • Salad Bowl - Versatile bowl for mixing ingredients, especially if the recipe evolves to include a salad component.

Ingredients

  • Bbulgur

  • Green onions

  • Tomatoes

  • Dill

  • Mint

  • Olive oil

  • Lemon

  • Salt

  • Black pepper

Instructions

1

Instruction 1

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.
2

Instruction 2

Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Garnish platter with dill sprigs and mint sprigs and serve.
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