Grape Leaves with a Yogurt Shallot Dipping Sauce

Grape Leaves with a Shallot Yogurt Dipping Sauce

• 20 grape leaves from a jar of grape leaves

• 3 tablespoons olive oil

• 1/2 white onion - chopped

• 3 green onions - chopped

• 3 teaspoons salt

• 2 teaspoons pepper

• 1/4 cup chopped dill

• 1/4 cup chopped mint

• 1/3 cup chopped Italian parsley

• 1 cup white rice

• Zest of 1 lemon

• Juice of 1 lemon

1/2 cup of water

• 1 lemon for slicing

• 1 1/2 cups chicken broth

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon pepper

Yogurt Sauce

• 1/2 cup greek yogurt

• Zest and juice of 1 lemon

• 1/4 cup chopped dill

• 1/2 shallot chopped

• 1 teaspoon salt

• 1 teaspoon pepper

1. First, blanch the grape leaves for 3 minutes in boiling water. After 3 minutes transfer to a boil of cold water with ice to stop the cooking and cool down and set aside.

2. Next, in a saucepan heat 3 tablespoons of olive oil on medium heat. Add in the chopped onion and green onion with 3 teaspoons of salt and 2 teaspoons of pepper. Cook the onions for 3 minutes and then add in the fresh dill, mint and Italian parsley. Give it a stir and cook for 1 minute.

3. Now add in the cup of rice and lemon zest. Allow the rice to toast on medium heat with the herbs and lemon zest for 1-2 minutes on medium heat.

4. Then add in the juice of 1 lemon and the 1/2 cup of water. Stir to incorporate on medium heat for 3 minutes and then turn it off and set aside.

Time to roll up our little grape leaves!

1. Drain the water off the leaves and dry them with a paper towel. Place them so the shiny side is down and the veiny side is up with the stream closest to you.

2. Place about a tablespoons of the rice mixture into the grape leave at the end closest to you. Start rolling away from you until it is tucked into the other side and the fold the sides in tightly. Then continue to roll away from you until it is all highly rolled up. Repeat until all grape leaves are done!

3. Now line a stockpot or dutch oven with grape leaves on the bottom of the pot top prevent scorching. Fill the dutch oven with the stuffed grape leaves and top with the chicken stock, olive oil, lemon slices, and salt and pepper.

4. Cover the grape leaves with the lid and simmer for 40 minutes on low heat.

5. After the 40 minutes, turn the stove off and let them cool for 30 minutes with the lid on.

6. In the meantime mix true the yogurt, dill, lemon zest and juice, shallot and salt and pepper!

Serve now or later! They are great for an afternoon snack, lunch or an appetizer at a party! Enjoy! With love + salt.