Grapes Leaves with Bulgar and Mint

Name: Grapes Leaves with Bulgar and Mint
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 50
Cuisine: Global
Ingredients: 1 sprig Fresh dill (for garnish); 177 milliliters chopped fresh dill; 177 milliliters chopped fresh mint; 1 leave Test-kitchen tip: Weighing the grape down prevents them from opening up while they simmer; 55 (or more) brined grape leaves from two 7-to 8-ounce jars, drained, stems cut off if needed; 532 milliliters chopped green onions (about 14 onions); 1 teaspoon ground cumin; 1 Tbsp fresh lemon juice; 1 sprig Fresh mint (for garnish); 118 milliliters olive oil; 397 grams cups chopped plum tomatoes (about; 355 milliliters whole grain quick-cooking bulgur (such as Bobs Red Mill)

Need a gluten free and vegan hor d'oeuvre? Grapes Leaves with Bulgar and Mint could be a super recipe to try. This recipe serves 50. One serving contains 35 calories, 1g of protein, and 2g of fat. A mixture of test-kitchen tip: weighing the grape leaves down prevents them from opening up while they simmer, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Green Onions

Lemon Juice

Olive Oil

Tomato

Bulgur

Cumin

Dill

Mint

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Grape Leaves

Equipment you will use

Pot

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).

Ingredients you will need

Grapes

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.

Ingredients you will need

Bulgur

Roll

Place on baking sheet. Repeat with remaining grape leaves and bulgur filling.

Ingredients you will need

Grape Leaves

Bulgur

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Grape Leaves

Grapes

Equipment you will use

Pot

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.

Ingredients you will need

Extra Virgin Olive Oil

Grape Leaves

Lemon Juice

Water

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.

Ingredients you will need

Bulgur

Equipment you will use

Tart Form

Pot

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.

Ingredients you will need

Grape Leaves

Garnish platter with dill sprigs and mint sprigs and serve.

Ingredients you will need

Dill

Mint