Ingredients

• 40 - grape leaves, ready to use from the package
• 1 cup - bulgur wheat
• 1 - onion, finely chopped
• 1/2 - red pepper, chopped
• 1 - medium sized carrot, chopped finely
• 3 pods - garlic, chopped finely
• 1 tsp - tomato paste
• 1 cube - vegetable stock
• 2 tsp - olive oil
• 2 - tomato, sliced
• 1 - onion, sliced
• 2 - potato, sliced
• Salt - to taste
• Pepper - to taste

How to Make Stuffed Vine Leaves

• To prepare the stuffing:
• Heat oil in a pan. Add the finely chopped garlic, onions and saute well.
• Then add, pepper and carrot. Cover the pan and cook for 2 minutes.
• Add 2 cups of water along with the stock cube.
• Add the bulgur, salt and pepper.
• Cook it in medium to low heat.
• Cover the pan and cook, till the water is completely absorbed and the bulgur is cooked.
• Switch off and keep it aside.
• To stuff the leaves:
• Wash the leaves well, in warm water.
• Keep the leaf on the rough side and stem facing you. Place a spoonful of filling inside and wrap it up.
• Repeat the same with the 20 leaves.
• Take a heavy bottomed pan and line the inside with vine leaves.
• On top of that, arrange slices of onion, tomato and potato.
• On top of it, arrange the stuffed vine leaves.
• Repeat the same, until all the vine leaves get over.
• Fill the pan with water, till the top of the leaves.
• Keep a plate on the top layer and press it firmly.
• Cover the pan with a lid and cook it in medium heat, for 20 minutes.
• Serve warm or cold with yogurt.
• Recipe courtesy: Taste of Pearl City