Mediterranean Trinity Platter Recipe

Prepare grape leaves

Rinse drained jarred grape leaves under cold water to remove brine. Separate leaves and trim any thick stem. If leaves are large or stiff, blanch in boiling water 10–20 seconds, then drain and cool.

Prepare filling

In a skillet over medium heat, warm 2 tbs olive oil. Sauté 1 cup finely chopped onion until translucent (4–5 minutes). Add the ground lamb (8 oz) and cook until browned, breaking up with a spoon (5–7 minutes). Stir in 3 quarter-cups uncooked rinsed rice and cook 1–2 minutes to toast slightly. Add 2 tbs tomato paste, 0.5 cup water or broth, 0.25 tsp cinnamon (optional), 1 tsp salt and 0.5 tsp black pepper. Simmer gently until rice is partially cooked and liquid is mostly absorbed (about 8–10 minutes). Remove from heat and fold in 0.5 cup chopped parsley and 0.25 cup chopped dill. Let cool until easy to handle. (For vegetarian: omit meat and use additional cooked rice or cooked lentils; sauté onion with 2 tbs olive oil, add rice/lentils, tomato paste, herbs and a splash of broth and season similarly.)

Roll grape leaves

Lay a leaf glossy-side down, stem end toward you. Place about 1–2 tbs of filling near the stem end, about 1 inch from edge. Fold the bottom up over filling, fold in both sides, then roll tightly toward the tip to make a neat cylinder. Repeat until filling is used. Place rolls seam-side down in a snug single layer in a heavy pot.

Cook dolmades

After arranging a layer of rolls, add a few lemon slices on top and cover rolls with a plate (to keep them submerged) then pour 0.5 cup lemon juice mixed with 0.5–1 cup water or broth over. Cover pot and simmer gently for 35–45 minutes until rice is tender. Remove plate and let cool slightly. Transfer to serving platter; drizzle with olive oil and serve with yogurt.

Prepare cabbage leaves

Core the cabbage. Bring a large pot of water to a boil. Place whole cabbage head into boiling water for 5–8 minutes, removing outer loose leaves as they soften. Continue blanching until you have 10–12 pliable large leaves. Pat leaves dry and trim thick rib at base to make rolling easier.

Make cabbage filling

Heat 1 tbs olive oil in a skillet over medium heat. Sauté 0.5 cup finely chopped onion until soft (3–4 minutes). Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 12 oz ground beef (or turkey) and cook until browned (6–8 minutes). Stir in 3 quarter-cups uncooked rinsed rice, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp paprika; cook 1–2 minutes. Remove from heat and add 1 cup tomato sauce; allow to cool slightly. (Vegetarian: use cooked lentils + rice; mix with sautéed onion, garlic, tomato sauce and seasonings.)

Roll cabbage leaves

Place about 3–4 tbs of filling near the base of each leaf. Fold sides over filling, then roll from the base toward the tip to make a tight package. Place rolls seam-side down in a snug layer in a wide pot or baking dish. Tuck lemon slices between rolls for flavor.

Braise cabbage rolls

Pour 1 cup water or broth into the pot around (not over) the rolls, then spoon remaining tomato sauce over top if desired. Cover tightly and simmer on low for 45–55 minutes (or bake covered at 350°F/175°C for 45–55 minutes) until rice and meat are cooked through and cabbage is tender. Let rest 10 minutes before serving. Serve with yogurt and lemon wedges.

Soak bulgur

Place 0.75 cup fine bulgur in a bowl and pour 0.75 cup boiling water over it. Cover and let sit 10–15 minutes until softened, then drain any excess water and fluff with a fork.

Prepare vegetables and herbs

While bulgur soaks, finely chop 2 cups parsley and 0.5 cup mint, dice 1 cup tomatoes (drained of excess juice), 0.5 cup cucumber and mince 0.25 cup red onion or scallion.

Mix tabouli

Combine drained bulgur, chopped parsley, mint, tomatoes, cucumber and onion in a large bowl. Add 0.25 cup fresh lemon juice, 3 tbs extra-virgin olive oil, 0.75 tsp salt and 0.25 tsp black pepper. Toss thoroughly and taste; adjust lemon, oil or salt to preference. Chill 15–30 minutes to let flavors meld before serving.

Arrange grape leaves, cabbage rolls and tabouli on a large platter. Place a bowl of Greek yogurt or labneh on the side, drizzle yogurt with a little olive oil if desired, and garnish the platter with lemon wedges. Serve warm (dolmades and cabbage rolls) alongside chilled tabouli.