Grape Leaves Stuffed with Bulgur, Apricots and Mint (Yalancie Dolmas)

You can never have too many side dish recipes, so give Grape Leaves Stuffed with Bulgur, Apricots and Mint (Yalancie Dolmas) a try. One serving contains 77 calories, 2g of protein, and 3g of fat. This dairy free, lacto ovo vegetarian, and vegan recipe serves 14 and costs 25 cents per serving. This recipe from Vegetarian Times has 18 fans. If you have raisins, dried apricots, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 73%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Dolmas (Stuffed Grape Leaves), Dolmas (Stuffed Grape Leaves), and Dolmas-Grape Leaves Stuffed With Fragrant Rice.

Servings: 14

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. In heavy medium saucepan, bring 1 cup water to a boil. Stir in bulgur. Reduce heat, cover and simmer 15 minutes.

2. 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.

3. Drain well and set aside.In large skillet, heat 1 tablespoon oil over medium heat.

4. 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

1. Place one leaf flat on work surface with veins facing upward.

2. Place 2 teaspoons filling in middle of leaf close to stalk end. Fold bottom of leaf over and each side in to enclose filling.

3. Roll up firmly toward point.

4. 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.

5. 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.

6. Add extra water to skillet as necessary. Allow leaves to cool, covered, in skillet.

7. Transfer to a serving dish and chill in refrigerator until ready to serve.

8. Serve garnished with lemon and mint if desired.

Nutrition Information:

covered percent of daily need