Grapes Leaves with Bulgar and Mint Recipe

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Ingredients:

Serving

1 1/2 cups whole grain quick-cooking bulgur (such as bob's red mill)
2 1/4 cups chopped green onions (about 14 onions)
2 cups chopped plum tomatoes (about 14 oz)
3/4 cup chopped fresh dill
3/4 cup chopped fresh mint
1/2 cup olive oil
1 tbsp plus 1/4 cup fresh lemon juice
1 tsp ground cumin
55 (or more) brined grape leaves from two 7-to 8-oz jars, drained, stems cut off if needed
1/4 cup extra-virgin olive oil
fresh dill sprigs (for garnish )
fresh mint sprigs (for garnish )

Directions:

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. 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.
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). 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. Place on baking sheet. Repeat with remaining grape leaves and bulgur filling.
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. 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. 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.
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.
Garnish platter with dill sprigs and mint sprigs and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	441.1 Kcal (1847 kJ)
Calories from fat	56.96 Kcal
		% Daily Value*
Total Fat	6.33g	10%
Sodium	16.61mg	1%
Potassium	47.13mg	1%
Total Carbs	87.89g	29%
Sugars	0.44g	2%
Dietary Fiber	20.79g	83%
Protein	14.61g	29%
Vitamin C	3.2mg	5%
Vitamin A	0.2mg	6%
Iron	24.3mg	135%
Calcium	68.2mg	7%

Amount Per 100 g
Calories	1658.49 Kcal (6944 kJ)
Calories from fat	214.16 Kcal
		% Daily Value*
Total Fat	23.8g	10%
Sodium	62.47mg	1%
Potassium	177.19mg	1%
Total Carbs	330.46g	29%
Sugars	1.64g	2%
Dietary Fiber	78.15g	83%
Protein	54.93g	29%
Vitamin C	12mg	5%
Vitamin A	0.7mg	6%
Iron	91.2mg	135%
Calcium	256.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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