Best Grapes Leaves With Bulgar And Mint Recipes

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin from Rhodes image

Provided by Food Network

Yield Makes 8 to 10 servings, about

Number Of Ingredients 11

1 1/2 cups cracked wheat
4 cups finely chopped green onion
3 large, extra-ripe tomatoes, grated (see Cook's Note)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
2 heaping teaspoons ground cumin
1 cup snipped fresh dill
1/2 cup chopped fresh mint
One 10-ounce jar grape leaves in brine
Juice of 1 large lemon, plus more to taste

Steps:

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint.
While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.

Roditikoi Dolmades - Grape Leaves Stuffed with Bulgur & Cumin image

Provided by Diane Kochilas

Number Of Ingredients 9

1 1/2 cups bulgur wheat
4 cups finely chopped red onion
3 large ripe tomatoes (grated 1/2 cup extra-virgin olive oil)
Salt and freshly ground black pepper to taste
2 heaping teaspoons ground cumin
l cup snipped fresh dill
1/2 cup chopped fresh mint
One 10-ounce jar grape leaves in brine
Juice of 1 large lemon (plus more to taste)

Steps:

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then míx in the dill and mint.
While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn.
Place the grape leaves, shiny side down, in rows on a large table. Place the ripped or very small ones on the bottom of a large pot. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.