Name: Turkish Kuru Dolma with Bulgur and Slow Fermentation
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup bulgur wheat; 1/2 lb ground chicken; 1/2 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp allspice; 1/2 tsp cinnamon; 1/2 tsp paprika; 120 grape leaves; 1/4 cup olive oil; 1/4 cup water; 1 tbsp lemon juice; 1/2 tsp dried oregano

A variation of stuffed grape leaves using bulgur instead of rice, with a slow fermentation technique for enhanced flavor

Method

In a large bowl, combine bulgur wheat with 1/2 cup water and let sit for 30 minutes to soften
In a separate bowl, mix ground chicken and beef with onion, garlic, salt, pepper, allspice, cinnamon, paprika, lemon juice, and oregano. Let rest for 20 minutes
Heat olive oil in a large skillet over medium heat
Add the meat mixture and cook until browned, breaking apart with a spoon
Stir in the softened bulgur and cook for 5 minutes to combine flavors
Add 1/4 cup water and bring to a boil
Reduce heat, cover, and simmer for 15 minutes
Place grape leaves in a pot, add the mixture on top
Cover and cook for 10-15 minutes until tender
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.