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Ingredients
Stuffed Grape Leaves with Dipping Sauce
- For the sauce
- 500 grams Yogurt (0.1% fat)
- 1 garlic clove
- 2 Tbsps Sour cream
- 1 Tbsp lemon juice
- 3 Tbsps chopped parsley
- salt
- For the garnish
- lemons (organic)
- For the filling
- 700 grams Rice
- 1 onion
- 3 garlic cloves
- 1 Tbsp butter
- 3 Tbsps Tomato paste
- 4 Tbsps chopped parsley
- salt
- peppers
- 400 grams Grape leaf (organic)
- 100 milliliters sunflower oil
For the filling, peel onion and garlic and chop finely. Rinse rice in a sieve under running water. In a pan, heat butter and sauté onion and garlic in. Mix in tomato paste and rice and add about double the amount of salted water and bring to a boil. Reduce heat and cover and simmer over low heat for about 20 minutes until rice is tender.
Blanch grape leaves in boiling water and drain. On work surface, place grape leaves with smooth side down and cut stems. Place about 1- 2 tablespoons rice stuffing on the stem end of leaves and fold over ends and roll up sides. Heat oil in a pot and place stuffed grape leaves in a single layer. Add about 1 pint (approximately 16 ounces) water and bring to a boil and cook for about 1 minute. Reduce heat and cover and simmer for about 1 hour over very low heat.
For the sauce, peel garlic and squeeze through a garlic press. Mix yogurt, sour cream, lemon juice, parsley and garlic. Season with salt to taste. To serve, arrange stuffed grape leaves and sauce on a plate and garnish with lemon wedges.