See Also: Appetizers · Cooking Club · Greece · Vegetable Dishes
Grape Leaves with Yogurt and Fresh Herbs
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pound plain whole-milk yogurt, drained to 1 1/4 cups
1 cup finely chopped green onions
1/4 cup snipped dill
1/4 cup snipped mint leaves
1/4 teaspoon freshly ground pepper
1/4 teaspoon sea salt
1/4 cup fine cornmeal
24 grapevine leaves, fresh or bottled
2 tablespoons extra-virgin olive oil
lemon wedges
Combine drained yogurt, green onions, dill, mint, pepper, salt, and cornmeal, mixing well. Makes about 1 1/2 cups very thick filling. Spread out half the leaves, shiny side down, on a work surface. Trim away stems. Place about 2 tablespoons filling in center of each leaf and fold in on all sides as if making a parcel. Wrap with a second leaf, if desired. Place in glass or ceramic pie plate or casserole. Cover with a glass plate or parchment paper. Cook in microwave on 70% power 10 minutes. Heat oil in frying pan and gently fry a few packets at a time until crisp and crinkly on both sides, 2-3 minutes. Remove and cool to room temperature. Serve with lemon wedges as an appetizer.
Recipe created 1995-06-03.
