Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 10.6 oz (300 g) ground beef, 90% lean
- 2.1 oz (60 g) dry white rice, rinsed
- 4.2 oz (120 g) jarred grape leaves, rinsed and stems removed
- 2.8 oz (80 g) onion, finely grated
- 0.4 oz (12 g) parsley, chopped
- 1.0 tsp (2 g) dried mint
- 3.0 tsp (15 g) tomato paste
- 2.0 tsp (9 g) olive oil
- 15.2 US fl oz (450 ml) water
- 4.2 oz (120 g) plain Greek yogurt
- 0.3 tsp (2 g) salt
Method
- Mix beef, uncooked rice, onion, parsley, mint, tomato paste, oil and salt. Reserve any torn leaves to line a small heavy pot.
- Lay each intact leaf vein-side up. Place about 1 tablespoon filling near the stem end, fold in the sides and roll loosely enough for the rice to expand. Make approximately 16–20 parcels.
- Arrange seam-side down snugly in the lined pot. Pour in the water and place a small heatproof plate on top to prevent unrolling. Bring to a simmer, cover and cook gently for 45–55 minutes.
- Check a center parcel: rice should be tender and the beef filling at least 160°F (71°C). Add water and cook longer if needed.
- Rest for 10 minutes, additional to cooking time. Divide the parcels and yogurt between two plates.
Cook’s note: Jarred leaves vary in size and saltiness; rinse well. Do not pack the filling tightly.
Allergens: Milk in yogurt; check preserved grape leaves.
Approximate nutrition per serving: 530 kcal · Protein 41 g · Carbohydrates 42 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.