Stuffed Grape Leaves with Vegetable Salad

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Stuffed Grape Leaves with Vegetable Salad
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 11 h. 50 min.
Ready in
Calories:
501
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein20.21 g(21 %)
Fat33.49 g(29 %)
Carbohydrates34.08 g(23 %)
Sugar added0 g(0 %)
Roughage10.68 g(36 %)
Vitamin A1,883.66 mg(235,458 %)
Vitamin D0.44 μg(2 %)
Vitamin E5.17 mg(43 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.96 mg(25 %)
Vitamin B₆0.45 mg(32 %)
Folate92.78 μg(31 %)
Pantothenic acid0.47 mg(8 %)
Biotin6.81 μg(15 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C45.13 mg(48 %)
Potassium639.42 mg(16 %)
Calcium290.17 mg(29 %)
Magnesium91.25 mg(30 %)
Iron4.2 mg(28 %)
Iodine13.95 μg(7 %)
Zinc0.93 mg(12 %)
Saturated fatty acids9.07 g
Cholesterol84.13 mg

Ingredients

for
4
For the grape leaves
250 grams Grape leaf (in brine)
2 Tbsps Currants
1 onion
2 garlic cloves
2 Tbsps Pine nuts
250 grams Ground lamb
1 egg
3 Tbsps mixed Fresh herbs
4 Tbsps lemon juice
1 pinch cinnamon
1 pinch cilantro
1 pinch Cumin
3 Tbsps cooked Long grain rice
For the salad
½ Cucumber
4 tomatoes
2 Tbsps White vinegar
4 Tbsps vegetable oil
1 tsp lemon juice
salt
peppers
2 sprigs mint
½ organic lemon
1 Sesame flatbread
How healthy are the main ingredients?
Long grain riceCurrantPine nutsmintoniongarlic clove

Preparation steps

1.

For the grape leaves: soak grape leaves in water for 10 hours, drain well. Soak currants in water. Peel onion and garlic, chop finely. Chop pine nuts. Combine ground lamb with onion, garlic, pine nuts, egg and herbs and mix well.

2.

Season mixture with 2 tablespoons of lemon juice, salt and pepper. Add rice and drained currants. Arrange grape leaves, smooth side up, on a kitchen towel and place 1 teaspoon of mixture in the middle of each leaf. Roll up tightly.

3.

Arrange grape leave rolls, seam side down, in a pot. Add 250 ml (approximately 1 cup) of water, oil and remaining lemon juice. Bring to a boil and reduce temperature. Simmer, covered, for about 1 hour on low heat. Cool in a pot. For the salad: rinse cucumber and halve lengthwise, scrape out seeds with a spoon and chop pulp finely.

4.

Rinse and dry tomatoes, quarter and remove seeds, chop pulp finely. Whisk vinegar with oil, season with lemon juice, salt and pepper, mix salad ingredients with marinade. Arrange stuffed grape leaves and salad on plates and garnish with mint leaves and lemon balm. Serve.