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Vegetarian - Grape leaves stuffed with bulgur and chick-peas
Published by ArthurPirlian
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Advice / Accompaniment (Vegetable...)
Suggestions (wine, beverage...)
- 1/2 pound of grape leaves or swiss chard leaves
- 1 cup of fresh lemon juice
- 1 cup of extra-virgin olive oil
- 1 very large onion, chopped fine
- 1 cup of coarse bulgur #4 or #3
- 2 cups of cooked chick peas
- 1 bunch of parsley, leaves chopped fine
- 3 Large tomatoes, peeled and chopped fine
- 1/2 bunch of chopped mint leaves (or a few tablespoons of dried ones)
- 2 Tablespoons of hot red Aleppo pepper (optional) or hot pepper paste
- salt, pepper, allspice, cinnamon, to taste
- 2 potatoes (to line the pot, optional)
- Prepare the grape leaves by throwing them in a lot of boiling water for a couple of minutes, then draining them and setting them aside.
- Pour some hot water over the bulgur and let the grains swell up while you prepare the rest of the stuffing ingredients.
- Place all the stuffing ingredients in a bowl, season and add the drained bulgur. Moisten with a bit of olive oil and lemon juice, leaving the rest to go into the pot while the leaves are cooking.
- Start wrapping the leaves; play some music, if you like, because it will take about 45 minutes.
- Cut the potatoes in 1/2 inch slices and line the pan with them; this is extra insurance, to avoid burning the leaves, but it is not absolutely necessary. You can also use tomatoes to line the pot.
To cook the leaves:
- After lining the pot (or not), place the little bundles tightly side-by-side; cover the leaves with a small plate snugly; add water halfway up the pot and pour the lemon juice and olive oil and a dash of salt on top of the leaves. Cover the pot and bring to a slow simmer; simmer for one hour or a bit longer, until the leaves are fully cooked. Cool.
- To serve, flip the pot onto a serving platter and serve at room temperature.