Stuffed Grape Leaves with Tzatziki

Ingredients

• 300 g natural yogurt
• 4 Garlic cloves
• 0.5 cucumber
• Salt
• pepper (from grinder)
• 200 g brown rice
• 300 g pickled grape leaves
• 200 g onions
• 0.5 bunch Parsley
• 2 sprigs Mint
• 5 tbsp olive oil
• 4 tbsp pine nuts
• 1 untreated lemon (juice)
• 0.25 tsp cinnamon powder
• 1 pinch piment powder
• 1 untreated lemon (slices)

Instructions

1. 1.

   For the tzatziki, place yogurt in a cloth over a bowl and let it drain overnight. Peel garlic and press into drained yogurt. Peel cucumber, halve, deseed, and grate into yogurt. Season with salt and pepper and mix well. Cover and refrigerate.

2. 2.

   Wash rice and put in pot. Cover with water and parboil for about 15 minutes. Briefly blanch grape leaves in boiling water, lay on kitchen towel to drain, and cut stems. Drain rice and transfer to a large bowl. Peel onions and dice finely. Strip herbs and finely chop. Heat 2 tbsp oil in a pan and sauté onion with herbs for 2-3 minutes.

3. 3.

   Add rice to pan, mix with 2 tbsp oil and 1 tbsp lemon juice, season with salt, pepper, cinnamon, and piment. For each leaf, spoon about one tablespoon of filling, fold edges, roll from stem end to tip. Continue until all leaves are filled. Arrange rolls tightly in a pot, drizzle remaining lemon juice and oil.

4. 4.

   Press rolls with an inverted plate and pour enough hot water to cover. Simmer over low heat for about 1 hour, then let cool in the pot. Lift rolls from broth, drain, and arrange on plates with tzatziki in bowls and a lemon slice garnish.