Olive Oil Stuffed Grape Leaf Salad

Ingredients

• 12 grape leaves
• 1 cup riceInstead: bulgur
• 1 medium onion, finely chopped
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• Juice of 1 lemon

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the grape leaves in hot water for 5 minutes, then drain.

2. 2

   Sauté the onion in olive oil until translucent, add rice and tomato paste.

3. 3

   Cook the filling with 1 cup water until rice is partially cooked, season with salt and pepper.

4. 4

   Place a spoonful of filling on each leaf and roll tightly.

5. 5

   Arrange rolls in a pot, drizzle with lemon juice and remaining olive oil, steam for 20 minutes.

Note. Press the pot lid slightly to keep the rolls compact while cooking.