Vine Leaf Dolmades, Hummus, Bulgar Salad Recipe

Prepare vine leaves

Rinse jarred vine leaves under cold water to remove brine. Separate leaves and lay them flat on a tray. Trim any thick stems so leaves lay flat.

Cook rice filling

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring, until soft and translucent (about 5–7 minutes). Add rinsed rice and stir for 1–2 minutes to coat and toast lightly. Add 1.25 cups water, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 10 minutes until rice has absorbed most liquid but is still slightly undercooked (rice will finish cooking inside leaves). Remove from heat and let sit, covered, for 5 minutes.

Finish filling

Fluff the rice with a fork and stir in 1 tbs lemon juice, 1 tbs olive oil, chopped dill, parsley, mint, and toasted pine nuts if using. Adjust seasoning to taste.

Assemble dolmades

Place a vine leaf shiny-side down on a work surface. Put about 1 tablespoon (a heaping tsp) of the rice mixture near the stem end, about 1 inch from the edge. Fold the bottom stem end over the filling, fold in the two sides, then roll tightly toward the tip to form a neat cylinder. Repeat with remaining leaves and filling (should make about 20–24).

Cook dolmades

Line the bottom of a wide, shallow pot with a few torn or extra vine leaves to prevent sticking. Pack the rolled dolmades seam-side down in concentric circles, snugly but not crushed. Drizzle remaining 1 tbs olive oil and 1 tbs lemon juice evenly over the top, then pour 1/2 cup water into the pot. Place a heatproof plate upside-down over the dolmades to keep them submerged. Cover pot and simmer gently over low heat for 35–40 minutes until rice and leaves are tender. Turn off heat and let sit for 10 minutes before removing plate and transferring dolmades to a serving dish. Serve warm or at room temperature with lemon wedges.

Blend hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, 1 tbs olive oil, ground cumin, and 1/2 tsp salt. Pulse until mixture is coarsely combined.

Adjust texture

With the processor running, stream in 1–2 tbs water or reserved aquafaba until the mixture becomes smooth and creamy. Scrape down the sides as needed and continue to process 1–2 minutes for a silky texture. Taste and adjust salt or lemon juice.

Plate and garnish

Spoon hummus onto a shallow serving plate, using the back of a spoon to create a well in the center. Drizzle remaining 1 tbs olive oil over the top, sprinkle smoked paprika and chopped parsley. Serve with warm pita, raw vegetables, or dolmades.

Soak bulgur

Place 3/4 cup fine bulgur in a bowl and pour 3/4 cup boiling water over it. Cover and let sit for 15–20 minutes until tender and liquid is absorbed. If any water remains, drain off. Fluff with a fork and let cool to room temperature.

Combine salad ingredients

In a large bowl, combine the cooled bulgur, diced tomato, diced cucumber, chopped parsley, chopped mint, and sliced green onions.

Dress and season

Whisk together 2 tbs lemon juice, 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Pour dressing over the bulgur mixture and toss to combine. Taste and adjust salt, pepper or lemon as desired. Chill briefly or serve at room temperature.