Stuffed vine leaves
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