Turkish · Dinner
Stuffed Grape Leaves (Low-Chol)
Turkish stuffed grape leaves filled with lean ground turkey, rice, dill, mint, and allspice, simmered in lemon-infused water. Served warm with a lemon wedge for squeezing over the tender rolls just before eating.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
417Calories
25.9gProtein
15.5gFat
43.2gCarbs
3.2gSugar
4.6gFiber
812mgSodium
72mgChol
3.3gSat Fat
650mgPotassium
98mgCalcium
3.5mgIron
0.6mcgVitamin B12
15mgVitamin C
gluten-free
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Rinse the brined grape leaves under cold water and pat dry, trimming any tough stems. Finely chop the onion, dill, mint, and parsley.
2
Sauté
Warm the olive oil in a small skillet over medium heat and cook the onion for 3–4 minutes until soft and translucent.
3
Build
Off the heat, stir the cooked onion into a bowl with the ground turkey, uncooked rice, dill, mint, parsley, allspice, salt, and pepper until evenly combined.
4
Stuff
Lay each grape leaf shiny-side down, place a scant tablespoon of filling near the stem end, fold in the sides, and roll into a tight cylinder.
5
Simmer
Arrange rolls seam-side down in a small saucepan, pour over water and lemon juice, weigh down with a heatproof plate, and simmer on low heat for 45 minutes until rice is tender.
6
Plate
Arrange the rolls on a plate with the lemon wedge alongside for squeezing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.6 oz216g lean ground turkey
- 1616 grape leaves, brined (about 2.8 oz/80g drained)
- 1/2 cup90g white rice, uncooked
- 6 tbsp60g onion
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp olive oil
- 2 tbsp30ml lemon juice, plus 1 lemon wedge to serve
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup240ml water, for simmering
