Grape leaves are filled with rice and vegetables, Tabouleh (parsley salad), Spinach pierogies and Msakhan Rolls

Here’s a recipe for Grape Leaves stuffed with rice and vegetables, Tabouleh, Spinach Pierogies, and Msakhan Rolls:

Grape Leaves Stuffed with Rice and Vegetables (Dolma)

Ingredients:

• 1 jar grape leaves, drained and rinsed
• 1 cup rice, rinsed
• 1 large onion, finely chopped
• 2 tomatoes, diced
• 1/2 cup pine nuts (optional)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1 lemon, juiced

Instructions:

1. Prepare the Filling: In a large bowl, combine rice, onion, tomatoes, pine nuts, dill, parsley, mint, cumin, cinnamon, salt, and pepper. Mix well.
2. Stuff the Leaves: Lay a grape leaf flat on a clean surface. Place a spoonful of the rice mixture in the center of the leaf. Fold the sides over the filling and roll up tightly.
3. Cook the Dolma: Place the rolled grape leaves in a large pot, seam side down. Drizzle with olive oil and lemon juice. Add enough water to just cover the grape leaves. Cover and simmer for about 45 minutes to 1 hour, until rice is tender.

Tabouleh (Parsley Salad)

Ingredients:

• 1 cup bulgur wheat
• 2 cups fresh parsley, finely chopped
• 1/2 cup fresh mint, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions:

1. Prepare Bulgur: Soak bulgur in hot water for 15 minutes, then drain well and squeeze out excess water.
2. Mix the Salad: In a large bowl, combine bulgur, parsley, mint, tomatoes, cucumber, and red onion.
3. Dress the Salad: Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to combine.

Spinach Pierogies

Dough Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream

Filling Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Make the Dough: In a bowl, mix flour and salt. In another bowl, combine egg and sour cream. Mix the wet ingredients into the dry, kneading until smooth. Cover and let rest for 30 minutes.
2. Prepare the Filling: Sauté onion and garlic until soft. Add spinach and cook until wilted. Combine with ricotta, feta, salt, and pepper.
3. Assemble Pierogies: Roll out dough on a floured surface. Cut into circles. Place a spoonful of filling in the center of each circle, fold in half, and press the edges to seal.
4. Cook the Pierogies: Boil in salted water until they float to the top, about 3-4 minutes. Optionally, you can pan-fry them in butter until golden.

Msakhan Rolls

Ingredients:

• 4 large chicken thighs
• 2 large onions, sliced
• 1/4 cup olive oil
• 1/2 teaspoon ground sumac
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• 1/4 cup pine nuts
• 6 flatbreads or tortillas

Instructions:

1. Prepare the Chicken: In a large skillet, heat olive oil and sauté onions until caramelized. Add sumac, cumin, cinnamon, turmeric, salt, and pepper. Add chicken thighs and cook until browned and cooked through.
2. Assemble the Rolls: Remove chicken from the skillet, shred, and mix with onions and pine nuts. Place a portion of the mixture on each flatbread and roll up.
3. Serve: Optionally, toast the rolls in a dry skillet or oven until crispy.

Enjoy your meal!