Dolmades make for a fantastic entree or snack and are often something that many people haven’t tried before but enjoy as soon as they get that first taste.
The addition of the bulgur adds a nice texture to the Dolmade while at the same time keeping it nice and healthy.
Heavenly Ground Beef and Bulgur Dolmades
Looking for a unique way to enjoy bulgur? Try these ground beef and bulgur dolmades and be ready to be surprised. It's the most savoury dish you'll love.
Ingredients
½ pound ground beef (minced beef) - lean
1 small yellow onion - chopped
¼ cup green onions (scallions or green shallots) - chopped
1 ½ teaspoons olive oil
2 tablespoons white rice - medium-grain- 2 tablespoons bulgur - uncooked
- 1 cup fennel - chopped
½ teaspoon red pepper (red capsicum) - crushed
1 large tomato - cored and halved
30 large grape leaves
¼ teaspoon salt
¼ cup lemon juice - freshly squeezed
15 ounces chicken stock (chicken broth or chicken bouillon)
1 tablespoon cornstarch
3 tablespoons fresh dill - chopped
1 tablespoon water
Instructions
- Mince the fennel, onion and green onion in a food processor. Combine this mixture with rice, ground beef, bulgur and olive oil. Grate the tomato over the mixture and toss the skins. Add salt and pepper to the mixture and mix everything through.
- Rinse the grape leaves before draining them and dry them with some paper towels. Remove the stems if necessary. Add roughly 1 whole tablespoon of the beef mixture to the middle of each leaf. Take opposite points of the leaf and bring them together in the centre, folding them over the mixture. Take the short side of the leaf and roll it up tightly. Do this until you’ve run out of the beef mixture.
- Place the rolled leaves onto the bottom of Dutch oven seams down so that the leaves cannot open while cooking. Add the lemon juice and chicken broth and bring it to a boil. Place the cover on the oven, lower the heat so that the mixture simmers for about half an hour before removing it from the oven, leaving the broth mixture in the oven.
- Combine the water and the cornstarch before stirring it through the broth mix. Bring to the boil and cook for a further minute. Add the dill. This is now a sauce that can be served with the dolmades.
Nutrition
Calories: 152kcalCarbohydrates: 16gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 398mgPotassium: 374mgFiber: 4gSugar: 4gVitamin A: 4473IUVitamin C: 14mgCalcium: 82mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
