Yalancie Dolmas

Description
Grape leaves stuffed with bulgur, apricots and mint

Ingredients

 * 14 grape leaves, rinsed and dried
 * ¼ cup fresh lemon juice
 * mint leaves and lemon slices for garnish (optional)
 * salt and freshly ground black pepper to taste
 * ½ cup coarse bulgur, rinsed and drained
 * ¼ cup red lentils, sorted and rinsed
 * 3 tbsp olive oil
 * 1 cup finely chopped red onion
 * ¼ cup raisins
 * ¼ cup (packed) dried apricots, finely chopped
 * 2 tbsp chopped fresh mint leaves
 * ¼ tsp ground cinnamon
 * ¼ tsp ground allspice

Directions

 * 1) In heavy medium saucepan, bring 1 cup water to a boil.
 * 2) Stir in bulgur.
 * 3) Reduce heat, cover and simmer 15 minutes.
 * 4) Remove from heat and set aside.
 * 5) Meanwhile, in small saucepan, combine lentils with enough water to cover by 1 inch.
 * 6) Gently boil, uncovered, until lentils are tender but still hold their shape, about 15 minutes.
 * 7) Drain well and set aside.
 * 8) In large skillet, heat 1 tablespoon oil over medium heat.
 * 9) Add onion and cook, stirring often, until soft, about 5 minutes.
 * 10) Remove from heat and add raisins, apricots, mint, cinnamon and allspice.
 * 11) Stir in bulgur and lentils and season with salt and pepper to taste.

To fill grape leaves

 * 1) Place one leaf flat on work surface with veins facing upward.
 * 2) Place 2 teaspoons filling in middle of leaf close to stalk end.
 * 3) Fold bottom of leaf over and each side in to enclose filling.
 * 4) Roll up firmly toward point.
 * 5) Place roll in the palm of hand and give a slight squeeze to form a firm shape.
 * 6) Repeat procedure with remaining leaves and filling.
 * 7) Arrange stuffed leaves, seam sides down, in medium skillet.
 * 8) Add remaining 2 tablespoons oil, lemon juice and enough water to cover leaves.
 * 9) Cover pan and cook over low heat for 1½ to 2 hours or until tender.
 * 10) Add extra water to skillet as necessary.
 * 11) Allow leaves to cool, covered, in skillet.
 * 12) Transfer to a serving dish and chill in refrigerator until ready to serve.
 * 13) Serve garnished with lemon and mint if desired.