Stuffed grape leaves with vegetable salad
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 20.21 g | (21 %) | ||
| Fat | 33.49 g | (29 %) | ||
| Carbohydrates | 34.08 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.68 g | (36 %) |
| Vitamin A | 1,883.66 mg | (235,458 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 5.17 mg | (43 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 2.96 mg | (25 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 92.78 μg | (31 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 6.81 μg | (15 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 45.13 mg | (48 %) | ||
| Potassium | 639.42 mg | (16 %) | ||
| Calcium | 290.17 mg | (29 %) | ||
| Magnesium | 91.25 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 9.07 g | |||
| Cholesterol | 84.13 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.