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Greek · Starter
Rhodes-Style Dolmades with Broad Beans and Bulgur
Grape leaves rolled around a fresh filling of grated tomato, baby broad beans, coarse bulgur and lots of dill, parsley and mint, then simmered gently in olive oil. An old wheat-based Rhodian alternative to rice dolmades.
- YieldMakes 8 to 12 meze servings
- Hands-on1 h 25 min
- Total2 h 41 min
- Difficulty
Ingredients
- 1jar (475 ml) grape leaves in brine, drained
- 2large firm tomatoes, halved and grated on the large holes of a box grater, skins discarded
- 285 gshelled baby broad beans, fresh or defrosted frozen
- 70 gcoarse bulgur wheat
- 4red onions, finely chopped
- 4scallions, finely chopped
- 2 clovesgarlic, minced
- 50 gfresh dill, chopped
- 50 gfresh flat-leaf parsley, chopped
- 50 gfresh mint, chopped
- 1 tbspground cumin
- to tastesalt
- to tastefreshly ground black pepper
- 240 mlextra-virgin Greek olive oil, half in the filling, half in the pot
- 240 mlwater, room temperature, for the filling; more later to cover the rolls
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