Recipe

Stuffed vine leaves with yoghurt dip

  • 40 mins cooking
  • Serves 6
  • Print
    Print

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

Stuffed vine leaves with yoghurt dip
  • 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.

Notes

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.

More From Women's Weekly Food