Stuffed Grape Leaves with Garlic Yogurt

This Mediterranean dish is very popular along the Mediterranean and also in Balkan cuisine. The Greeks serve grape leaf rolls with a yogurt dressing.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 225 g Cabbage, fresh

  • 1 piece Onion, raw

  • 3 pieces Onion, young

  • 1 bouquet Parsley, fresh

  • 10 twig Mint

  • 1 spoon Lemon zest, fresh

  • 0.5 teaspoons Chili peppers, red chili, dried

  • 1.5 teaspoons Spices, caraway, seeds

  • 175 g Rice, white, long grain

  • 120 ml Oil, olive

  • 150 ml Yogurt, plain, from whole milk

  • 2 pod Garlic, fresh

  • 1 teaspoon Salt, table

  • 1 piece Lemon, fresh, without shell

Steps

  1. Rinse the rice under running water until the water runs clear. Once the water is clear, drain the rice well. Wash the parsley and mint, shake them dry, and finely chop them. Peel the onion and wash it along with the green onion, then finely chop them.

  2. Thoroughly wash the grape leaves in cold water and dry them completely. Be careful not to tear them. Bring 1.5 liters of water to a boil in a pot. Arrange the grape leaves in a large bowl, then pour boiling water over them and cover. Let them sit for 10 minutes, then drain well.

  3. In a large bowl, mix together the onion, green onion, parsley, mint, lemon zest, chili, coriander seeds, rice, salt, and 25 ml of olive oil. Spread the grape leaves on a clean work surface with the shiny side facing down. Trim any excess stems and place a heaping spoonful of the rice mixture on the lower half of each leaf.

  4. Grab the lower part of the leaf and fold it over the filling. Then fold the right and left sides over the filling and carefully roll it up to the top. Repeat the process until all the leaves are rolled. If some leaves are smaller, you can combine two leaves and roll them together following the same procedure.

  5. Line the bottom of a deep pot with the remaining grape leaves, ensuring the bottom is completely covered. Arrange the grape leaf rolls in the pot in a single layer, making sure they are side by side and not stacked on top of each other. Pour the remaining olive oil over them.

  6. Bring 300 ml of water to a boil in a pot and pour it into the pot with the grape leaf rolls. Place an inverted plate on top of the rolls to keep them submerged. Cover the pot and cook on low heat for 45 minutes.

  7. While the grape leaves are cooking, prepare the garlic yogurt. Peel the garlic cloves, crush them with a knife, and finely chop them. Mix the yogurt and garlic in a small bowl.

  8. Remove the grape leaf rolls from the pot, arrange them on plates, and drizzle with the garlic yogurt sauce. Wash the lemon, cut it into thick slices, then halve the slices and place them on the grape leaf rolls as a garnish. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 119.62 kcal
  • Fat: 0.14 g
    • Saturated Fat: 0 g
  • Carbohydrates: 24.96 g
    • Sugars: 1.81 g
  • Protein: 2.51 g
  • Fiber: 1.81 g

Advice

Grape leaves are picked when they are still young and green, then soaked in brine for a few months.