Grape Leaves Stuffed with Bulgur, Apricots and Mint

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Grape Leaves Stuffed with Bulgur, Apricots and Mint

 

Makes 14

 

Grape leaves are available packed in jars and require

soaking to remove the excess brine that preserves

them.

 

14 grape leaves, rinsed and dried

1/4 cup fresh lemon juice

Mint leaves and lemon slices for garnish (optional)

Salt and freshly ground black pepper to taste

1/2 cup coarse bulgur, rinsed and drained

1/4 cup red lentils, sorted and rinsed

3 Tbs. olive oil

1 cup finely chopped red onion

1/4 cup raisins

1/4 cup (packed) dried apricots, finely chopped

2 Tbs. chopped fresh mint leaves

1/4 tsp. ground cinnamon

1/4 tsp. ground allspice

In heavy medium saucepan, bring 1 cup water to a boil.

Stir in bulgur. Reduce heat, cover and simmer 15

minutes. Remove from heat and set aside.

 

Meanwhile, in small saucepan, combine lentils with

enough water to cover by 1 inch. Gently boil,

uncovered, until lentils are tender but still hold

their shape, about 15 minutes. Drain well and set

aside.

 

In large skillet, heat 1 tablespoon oil over medium

heat. Add onion and cook, stirring often, until soft,

about 5 minutes. Remove from heat and add raisins,

apricots, mint, cinnamon and allspice. Stir in bulgur

and lentils and season with salt and pepper to taste.

 

To fill grape leaves: Place one leaf flat on work

surface with veins facing upward. Place 2 teaspoons

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 form a

firm shape. Repeat procedure with remaining leaves and

filling.

 

Arrange stuffed leaves, seam sides down, in medium

skillet. Add remaining 2 tablespoons oil, lemon juice

and enough water to cover leaves. Cover pan and cook

over low heat for 1 1/2 to 2 hours or until tender.

Add extra water to skillet as necessary. Allow leaves

to cool, covered, in skillet. Transfer to a serving

dish and chill in refrigerator until ready to serve.

Serve garnished with lemon and mint if desired.

 

PER dolma: 74 CAL; 2 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 11 G CARB.; 0 MG CHOL; 6 MG SOD.; 2 G FIBER

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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