Stuffed Grape Leaves with Bulgur

Ingredients

• 200 g salamura asma yaprağı, yıkanmış · 336 kcal
• 150 g ince bulgur · 510 kcal
• 1 adet büyük boy kuru soğan, yemeklik doğranmış · 60 kcal
• 4 yemek kaşığı zeytinyağı · 540 kcal
• 1 yemek kaşığı domates salçası · 21 kcal
• 1 yemek kaşığı taze sıkılmış limon suyu · 3 kcal
• Yarım su bardağı ince kıyılmış taze maydanoz ve nane · 71 kcal
• Tuz, karabiber, kuru nane ve sıcak su

Method

1. Heat half of the olive oil in a pan and sauté the chopped onions until soft. Add the tomato paste and sauté until fragrant, then stir in the bulgur, spices, and half a cup of warm water; simmer until the water is absorbed.
2. Place a grape leaf flat with the shiny side down, put a teaspoon of the bulgur filling near the stem end, fold the sides inward, and roll tightly into a thin cylinder.
3. Line the bottom of a pot with a few torn leaves, arrange the rolls tightly in layers, drizzle with the remaining olive oil and lemon juice, and add enough warm water to just reach the top layer of the rolls.
4. Place a heavy plate on top, cover with the lid, and simmer on low heat for 35-40 minutes until the leaves and bulgur are tender.

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