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Grape Leaves with Bulgur and Mint

Grape Leaves with Bulgur and Mint Recipe

  • 1 1/2 cups whole grain quick-cooking bulgur (such as Bob's Red Mill)
  • 2 1/4 cups chopped green onions (about 14 onions)
  • 2 cups chopped plum tomatoes (about 14 ounces)
  • 3/4 cup chopped fresh dill
  • 3/4 cup chopped fresh mint
  • 1/2 cup olive oil
  • 1 tablespoon plus 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 55 (or more) brined grape leaves from two 7- to 8-ounce jars, drained, stems cut off if needed
  • 1/4 cup extra-virgin olive oil
  • Fresh dill sprigs (for garnish)
  • Fresh mint sprigs (for garnish)
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