Stuffed Grape Leaves (Dolmades)

Name: Stuffed Grape Leaves (Dolmades)
Total time: PT0D0H0M
Yield: makes about 30
Ingredients: 1 large cucumber, peeled, seeded, and grated; 1 ⁄ 2 tsp. kosher salt, plus more; 1 cup Greek yogurt; Freshly ground black pepper, to taste; 5 tbsp. extra-virgin olive oil; 3 tbsp. minced fennel; 1 clove garlic, minced; 1 ⁄ 2 medium red onion, minced; 1 ⁄ 2 cup basmati rice; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 4 cup minced fresh dill; 1 ⁄ 4 cup minced fresh parsley; 3 ⁄ 4 tsp. dried mint; 34 grape leaves in brine, drained; 1 ⁄ 4 cup fresh lemon juice

Serves
makes about 30

PENNY DE LOS SANTOS

This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.

Ingredients

1 large cucumber, peeled, seeded, and grated
¹⁄₂ tsp. kosher salt, plus more
1 cup Greek yogurt
Freshly ground black pepper,  to taste
5 tbsp. extra-virgin olive oil
3 tbsp. minced fennel
1 clove garlic, minced
¹⁄₂ medium red onion, minced
¹⁄₂ cup basmati rice
¹⁄₂ tsp. ground cumin
¹⁄₄ cup minced fresh dill
¹⁄₄ cup minced fresh parsley
³⁄₄ tsp. dried mint
34 grape leaves in brine, drained
¹⁄₄ cup fresh lemon juice

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Instructions

Step 1

Put cucumber in a strainer and sprinkle with 1⁄2 tsp. salt; toss; let sit 30 minutes. Squeeze out liquid; mix with yogurt in a bowl. Season sauce with salt and pepper; chill.

Step 2

Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel, garlic, and onions; cook until soft, 3–4 minutes. Add rice; toast for 3 minutes. Add cumin and 1 1⁄2 cups water; season with salt and pepper. Boil; reduce heat to medium-low and simmer until rice has absorbed water, 12–15 minutes. Stir in 1 tbsp. oil along with dill, parsley, and mint. Let cool slightly.

Step 3

Coat bottom of a 3-qt. saucepan with remaining oil and 3 tbsp. water; cover with 4 grape leaves. Set remaining grape leaves on a work surface, vein side up. Working with one leaf at a time, flatten leaf and place about  1 1⁄2 tsp. rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Transfer, seam side down, to pot. Repeat. Add lemon juice and 3⁄4 cup water to pot. Cover grape leaves with a small plate to keep submerged; bring to a boil. Reduce heat to medium-low; simmer until rice filling is tender, 15–20 minutes. Serve hot or cold with the yogurt sauce.

Put cucumber in a strainer and sprinkle with 1⁄2 tsp. salt; toss; let sit 30 minutes. Squeeze out liquid; mix with yogurt in a bowl. Season sauce with salt and pepper; chill.
Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel, garlic, and onions; cook until soft, 3–4 minutes. Add rice; toast for 3 minutes. Add cumin and 1 1⁄2 cups water; season with salt and pepper. Boil; reduce heat to medium-low and simmer until rice has absorbed water, 12–15 minutes. Stir in 1 tbsp. oil along with dill, parsley, and mint. Let cool slightly.
Coat bottom of a 3-qt. saucepan with remaining oil and 3 tbsp. water; cover with 4 grape leaves. Set remaining grape leaves on a work surface, vein side up. Working with one leaf at a time, flatten leaf and place about  1 1⁄2 tsp. rice mixture in center. Fold bottom of leaf over filling, fold in sides, and roll into tight cylinder. Transfer, seam side down, to pot. Repeat. Add lemon juice and 3⁄4 cup water to pot. Cover grape leaves with a small plate to keep submerged; bring to a boil. Reduce heat to medium-low; simmer until rice filling is tender, 15–20 minutes. Serve hot or cold with the yogurt sauce.