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Active Time
1 hour 15 minutes
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Total Time
2 hours 30 minutes
Ingredients
Makes about 50
Step 1
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.
Step 2
Line bottom of large pot with 2 layers of grape leaves, covering bottom completely; set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Garnish platter with dill sprigs and mint sprigs and serve.
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Reviews (6)
Back to TopThis is not a review of this recipe. I just want to say that edible grape leaves grow EVERYWHERE, unless you live in a highly urban area. Actually, grape vines grow in the most urban areas, but they tend to absorb CO2 and other contaminants and are not safe to eat. Look up 'fox grapes' and you will realize that you probably live within a hundred yards of free, edible grape leaves. Avoid vines growing on busy highways. They like sun. I've been making and serving dolmades made with wild grape leaves for 30 years. You just need to blanch them before using.
Schoharie
6/3/2015
I make a couple of different types of stuffed grape leaves, but wanted to try these since I had bulger sitting on my shelf. They were fantastic. I drizzled olive oil on them instead of making avgolemeno sauce and got rave reviews. I will definitely make them again.
dyandra32
Grafenwoehr, Germany
7/21/2013
Was looking for additional recipes (besides taboulleh) using bulgur wheat. So glad we tried these! They are quite tasty and reasonably healthy, and will definitely make them again. Served with the traditional tzaziki dressing. The wrapping goes pretty quickly once you get started, and I didn't have any problems with leaves tearing.
gypsylthr
Phoenix, AZ
3/29/2012
These were work, but great. Some suggestions: Pick grape brand wisely. Luckily my grocer told me that one brand he had was almost all pieces, but the other had really nice leaves for stuffing. I also discovered that if I took the leaves out a little beforehand and put in a paper towel that they separated much more easily. Also, a heaping tablespoon of filling was needed to make the rolls decently, and there still was more than enough filling for 50 rolls.
calteri
San Diego, CA
1/1/2012
These were a fair amount of work - but very very tasty. I will never want to eat packaged vine leaves again. My greek husband loved them (even though these were not a greek adaptation of the dish). I would def make again, as I will only get better each time at wrapping
rakeypakey
mtl, qc, can
11/11/2011
This was my first attempt making stuffed grape leaves before and although it is a bit tedious pulling grape leaves apart and patching, they came out delicious. I followed the recipe exactly except I took out some of the liquid when finished cooking. The tops that were uncovered when water was absorbed was a bit discolored. Worth the effort. Read More //m.fonts4kids.com/recipes/food/notes/Grapes-Leaves-with-Bulgar-and-Mint-364629#ixzz1HobPq5sd
katiedid59
San Diego, CA
3/27/2011
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