Name: Stuffed vine leaves with yoghurt dip
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Stuffed vine leaves; 1 cup (160g) burghul; 1 cup (250ml) boiling water; 1 tablespoon olive oil; 1 green onion, chopped finely; 1/4 cup (35g) toasted slivered almonds; 2 tablespoon finely chopped raisins; 2 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh coriander; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon ground cinnamon; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 40 grapevine leaves in brine (200g), rinsed, drained; Yoghurt dip; 3/4 cup (200g) yoghurt; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh coriander; 1 teaspoon lemon juice; 5 centimetre piece fresh ginger (25g), grated

Ingredients

Stuffed vine leaves

1 cup (160g) burghul

1 cup (250ml) boiling water

1 tablespoon olive oil

1 green onion, chopped finely

1/4 cup (35g) toasted slivered almonds

2 tablespoon finely chopped raisins

2 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh coriander

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon ground cinnamon

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

40 grapevine leaves in brine (200g), rinsed, drained

Yoghurt dip

3/4 cup (200g) yoghurt

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh coriander

1 teaspoon lemon juice

5 centimetre piece fresh ginger (25g), grated

Method

1.Combine burghul and the boiling water in medium heatproof bowl. Cover; stand 5 minutes. Stir in oil, onion, nuts, raisins, herbs, cinnamon, rind and juice.

2.Line base of large bamboo steamer with about 10 vine leaves.

3.Place one of the remaining leaves, vein-side up, on board; place 1 tablespoon of the burghul mixture in centre of leaf. Fold in two opposing sides; roll to enclose filling. Repeat with remaining leaves and burghul mixture.

4.Place rolls, in single layer, on leaves in steamer over wok of boiling water; steam, covered, about 15 minutes or until rolls are heated through.

5.Meanwhile, combine ingredients for yoghurt dip in small bowl.

6.Serve rolls with yoghurt dip.

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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