Vine Leaves with Bulgur, Figs and Nuts

Name: Vine Leaves with Bulgur, Figs and Nuts
Prep time: 1 h
Cook time: 1 h 40 min
Total time: 2 h 40 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 150 g/5½ oz bottled vine leaves or 24 fresh vine leaves; 80 g/2¾ oz/½ cup coarse bulgur wheat (grade 3), short-grain rice or risotto rice; 1 small red onion, thinly sliced; 2 garlic cloves, finely chopped; 1 large tomato, cut into 1cm/½in slices; 30 g/1 oz/¼ cup walnuts, finely chopped; 2 ripe fresh figs or 2 ready-to-eat dried figs, finely chopped; 2 tbsp finely chopped parsley leaves; sea salt and freshly ground black pepper; 1 potato, cut into 1cm/½in slices; 1 onion, cut into 1cm/½in slices; 1 tsp Aleppo pepper or crushed chilli flakes; 1 tsp ground allspice; Greek yogurt, to serve; juice of 2 lemons; 150 ml/5 fl oz/⅔ cup olive oil; 2 tbsp finely chopped coriander/cilantro leaves; 2 tbsp finely chopped mint leaves

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

150 g/5½ oz bottled vine leaves or 24 fresh vine leaves
juice of

Asia
Turkey
Main course
Gluten-free
Vegetarian
Mediterranean

Method

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.
If using fresh vine leaves, pour boiling water into a heatproof bowl, add the juice of half a l