Grapes Leaves with Bulgar and Mint

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

تنزيل
تنزيل
تم تنزيل ملف PDF للمقالة
مشاركة
مشاركة
تم نسخ رابط المقال إلى الحافظة
Language
Language
نقاش
نسخة صوتية
أضف إلى المصادر المفضلة على جوجل

This vegan recipe for stuffed vine leaves, also known as dolmades, offers a fresh and nutritious twist on a Mediterranean classic. By using quick-cooking bulgur wheat instead of the traditional rice, these parcels gain a delightful nutty texture and a boost of whole grains. Infused with plenty of fresh mint, dill, and bright lemon juice, each bite provides a burst of aromatic flavour that is perfectly balanced by the savoury, brined grape leaves.

Ideal as a healthy starter or a central part of a vegan meze platter, these stuffed leaves are best prepared in advance to allow the flavours to develop. They are a fantastic make-ahead option for summer entertaining or a light lunch. Serve them at room temperature with a garnish of fresh herbs to highlight the vibrant, homemade quality of this authentic-style dish.

Ingredients for Grapes Leaves with Bulgar and Mint

350ml whole grain quick-cooking bulgur (such as Bob's Red Mill)
350g chopped spring onions (about 14 onions)
325g chopped plum tomatoes (about 400g )
3/4 cup chopped fresh dill
3/4 cup chopped fresh mint
1/2 cup olive oil
1 tablespoon plus 60ml fresh lemon juice
1 ملعقة صغيرة من الكمون المطحون
55 (or more) brined grape leaves from two 7-to 230g jars, drained, stems cut off if needed
1/4 cup extra-virgin olive oil
Fresh dill sprigs (for garnish)
Fresh mint sprigs (for garnish)
Ingredient info: Bulgur is available at some supermarkets and at natural foods stores. Brined grape leaves are sold at some supermarkets, and at specialty foods stores and Greek markets.
Test-kitchen tip: Weighing the grape leaves down prevents them from opening up while they simmer.

How to make Grapes Leaves with Bulgar and Mint

Combine bulgur, spring 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 centre 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 1450ml ), then pour 60ml lemon juice and 60ml 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.