Stuffed Grape Leaves (Dolmades)
This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.
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Cooking tools:
- Grater
- Fine-mesh sieve
- Mixing bowl
- Chill container
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Saucepan
- Plate
- Serving bowl
- Stove
- Refrigerator
- Cooking spoon
- Paper towel
- Kitchen scale
Ingredients
- 1 large cucumber, peeled, seeded, and grated
- 1⁄2 tsp. kosher salt, plus more
- 1 cup Greek yogurt
- Freshly ground black pepper, to taste
- 5 tbsp. extra-virgin olive oil
- 3 tbsp. minced fennel
- 1 clove garlic, minced
- 1⁄2 medium red onion, minced
- 1⁄2 cup basmati rice
- 1⁄2 tsp. ground cumin
- 1⁄4 cup minced fresh dill
- 1⁄4 cup minced fresh parsley
- 3⁄4 tsp. dried mint
- 34 grape leaves in brine, drained
- 1⁄4 cup fresh lemon juice
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