Vine Leaves with Bulgur, Figs and Nuts

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Usually known by their Turkish name “dolma”, which means “to be stuffed”, the word encompasses a whole family of stuffed vegetables. To create a hearty main course, add a layer of lamb chops between the tomatoes and potatoes.


  • 150 g/ oz bottled vine leaves or 24 fresh vine leaves
  • juice of


  1. If using packaged vine leaves, fill a bowl with warm water. Remove the vine leaves from the packaging or brine and separate the leaves, one by one, transferring them to the bowl of water. Leave to soak for about 10 minutes. Change the water and soak the leaves again.
  2. If using fresh vine leaves, pour boiling water into a heatproof bowl, add the juice of half a l