Description
Tender grape leaves stuffed with a hearty lentil and bulgur filling, infused with oregano, mint, lemon, and olive oil. A light yet satisfying Mediterranean dish perfect for sharing.
Ingredients
- 1 jar vine leaves, drained and rinsed
- 1 cup boiled lentils
- 1 onion, thinly chopped
- 1 leek, finely chopped
- 2 to 4 teaspoons fine bulgur
- 1 cup olive oil, divided
- Juice of 1/2 lemon
- 1 dash dried oregano
- 1 dash dried mint
- Salt, to taste
- Black pepper, to taste
- Water, as needed for cooking
Instructions
- In a large bowl, combine lentils, onion, leek, bulgur, oregano, mint, lemon juice, salt, and pepper. Add part of the olive oil and mix well.
- Separate vine leaves and place each smooth side down. Add a small spoonful of filling near the base, fold in sides, and roll tightly.
- Line the bottom of a wide pot with extra vine leaves. Arrange stuffed leaves seam-side down in tight layers.
- Drizzle remaining olive oil over the top and add water until it reaches just below the rolls.
- Place a heatproof plate over the rolls to keep them secure. Cover and cook on low heat for 45 to 60 minutes until tender.
- Let rest before serving. Serve warm, at room temperature, or chilled.
Notes
- Add parsley or dill for extra freshness.
- Toasted pine nuts can be added for richer texture.
- Substitute some bulgur with cooked rice for a softer filling.
- Sauté onion and leek beforehand for deeper flavor.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Serve with salads, olives, or flatbread for a complete meal.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5-6 pieces
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
