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Рецепт Grape Leaves Stuffed With Bulgur, Apricots And Mint
by Global Cookbook

Grape Leaves Stuffed With Bulgur, Apricots And Mint
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Ингредиенты

  • 1/2 c. coarse bulgur, rinsed and liquid removed
  • 1/4 c. red lentils, sorted and rinsed
  • 3 Tbsp. extra virgin olive oil
  • 1 c. finely minced red onion
  • 1/4 c. raisins
  • 1/4 c. dry apricots, (packed) finely minced
  • 2 Tbsp. minced fresh mint leaves
  • 1/4 tsp grnd cinnamon
  • 1/4 tsp grnd allspice Salt and freshly grnd black pepper, to taste
  • 14 x grape leaves, rinsed and dry
  • 1/4 c. fresh lemon juice Mint leaves and lemon slices for garnish, (optional)

Инструкции

  1. (Yafancie Dolmas)
  2. MAKES 14 DAIRY-FREE
  3. The Turkish name for these tasty bitesize parcels means "false" because they are not served warm and don't contain meat like the traditional stuffed grape leaves. Grape leaves are available packed in jars and require soaking to remove the excess brine which preserves them.
  4. In heavy medium saucepan, bring 1 c. water to a boil. Stir in bulgur.
  5. Reduce heat, cover and simmer 15 min. Remove from heat and set aside.
  6. Meanwhile, in small saucepan, combine lentils with sufficient water to cover by 1 inch. Gently boil, uncovered, till lentils are tender but still hold their shape, about 15 min. Drain well and set aside. In large skillet, heat 1 Tbsp. oil over medium heat. Add in onion and cook, stirring often, till soft, about 5 min. Remove from heat and add in raisins, apricots, mint, cinnamon and allspice. Stir in bulgur and lentils and season with salt and pepper to taste.
  7. To fill grape leaves: Place one leaf flat on work surface with veins facing upward. Place 2 tsp. filling in middle of leaf close to stalk end, Fold bottom of leaf over and each side in to enclose filling. Roll up firmly toward point. Place roll in the palm of hand and give a slight squeeze to create a hard shape. Repeat procedure with remaining leaves and filling.
  8. Arrange stuffed leaves, seam sides down, in medium skillet. Add in remaining 2 Tbsp. oil, lemon juice and sufficient water to cover leaves. Cover pan and cook over low heat for 1)4 to 2 hrs or possibly till tender. Add in extra water to skillet as necessary. Allow leaves to cold, covered, in skillet.
  9. Transfer to a sewing dish and refrigeratein refrigerator till ready to serve.
  10. Serve garnished with lemon and mint if you like.