Photo: K8
Estimated Nutrition (whole recipe, rough)
301
Calories
5g
Protein
15g
Fat
44g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bulgur | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups whole grain quick-cooking bulgur (such as Bob’s Red Mill)
- 2 1/4 cups chopped green onions (about 14 onions)
- 2 cups chopped plum tomatoes (about 14 ounces)
- 3/4 cup chopped fresh dill
- 3/4 cup chopped fresh mint
- 1/2 cup olive oil
- 1 tablespoon plus 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 55 (or more) brined grape leaves from two 7-to 8-ounce jars, drained, stems cut off if needed
- 1/4 cup extra-virgin olive oil
- Fresh dill sprigs (for garnish)
- Fresh mint sprigs (for garnish)
- Ingredient info: Bulgur is available at some supermarkets and at natural foods stores. Brined grape leaves are sold at some supermarkets, and at specialty foods stores and Greek markets.
- Test-kitchen tip: Weighing the grape leaves down prevents them from opening up while they simmer.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes