Recipe and Tips
- LARGE ONIONS
- 3 TOMATOES
- 1 CUP FRESH MINT
- 2 SPRING ONIONS/1 TBSP PARSLEY
- ½ CUP OLIVE OIL
- 1 ¼ CUP BULGUR
- 1 TSP CUMIN – 1 ½ TSP SALT – ½ PEPPER
- 80 VINE LEAVES (FRESH OR IN BRINE)
Lemon Mint Tzatziki Ingredients
- 2 CUPS GREEK YOGHURT
- ½ ENGLISH CUCUMBER, PEELED & GRATED
- ½ TSP SALT
- 2 TBSP LEMON-FLAVORED OLIVE OIL
- 1 CLOVE GARLIC, PRESSED
- ½ FRESH MINT /1 TSP LEMON ZEST
PUT THE FIRST 3 INGREDIENTS INTO A SMALL FOOD PROCESSOR ALONG WITH ½ CUP OLIVE OIL AND MIX WELL. TIP INTO A BOWL AND ADD THE SPRING ONIONS, FINELY CUT AND THE PARSLEY, CHOPPED. FINALLY ADD THE BULGUR AND SPICES AND MIX WELL. WASH THE VINE LEAVES IF VERY SALTY. SPREAD THE VINE LEAVES OUT INDIVIDUALLY ONTO A WORK SURFACE WITH THE SPINY SIDE UP. ADD 1 TSP OF THE BULGUR MIXTURE TO THE MIDDLE OF EACH VINE LEAF. FOLD THE BOTTOM LEFT AND RIGHT PIECES OVER THE MIXTURE. ROLL ONCE OR TWICE THEN FOLD IN THE LEFT AND RIGHT SIDES AGAIN AND CONTINUE TO ROLL TIGHTLY INTO A SMALL LITTLE BUNDLE. REPEAT WITH ALL. PUT A FEW VINE LEAVES ON THE BOTTOM OF A LARGE POT. LAYER THE STUFFED VINES LEAVES PRESSING THEM TIGHTLY TOGETHER. SPRINKLE A LITTLE FRESH LEMON JUICE AND A FEW TBSP OF OLIVE OIL. PUT A PLATE ON TOP TO HOLD THEM DOWN TIGHTLY. ADD ENOUGH WATER JUST TO BARELY COVER AND BRING SLOWLY TO A BOIL. THEN TURN DOWN THE HEAT AND COOK ON LOW HEAT FOR 20-25 MINUTES.
FOR THE TZATZIKI, ADD ½ TSP SALT TO THE CUCUMBER AND LET SIT 15 MINUTES. SQUEEZE AND DRAIN OFF THE LIQUID. MIX WITH THE YOGHURT. BLEND GARLIC, MINT AND OLIVE OIL AND ADD TO YOGHURT-CUCUMBER MIXTURE. BLEND WELL. LET SIT FOR A FEW HOURS TO ALLOW THE FLAVORS TO BLEND.
Ingredients
Dolmakadia, the Greek word for stuffed grape leaves.
