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Stuffed vine leaves with cucumber dip
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Ingredients:
  • 2 Lebanese cucumbers, peeled, coarsely grated
  • 0.60 gm salt
  • 1 lemon
  • 1 200g carton Reduced Fat Yoghurt (natural) (Attiki brand)
  • 1/2 garlic clove, peeled, finely grated Ground black pepper, to taste
  • 280g can stuffed vine leaves (Palirria brand), drained
  • 120g (about 20) Kalamata olives
  • 4 1.5cm-thick slices ciabatta bread, halved
Instructions:
  • In a medium bowl, mix the grated cucumber with salt. Let it sit for 10 minutes. Squeeze out excess juice from the cucumber. Discard the juice. Juice half of the lemon and cut the remaining half into 4 wedges. In the bowl with the cucumber, combine 2 teaspoons of lemon juice with yogurt, garlic, and pepper. Mix until well combined. Serve the cucumber dip with stuffed vine leaves, olives, ciabatta bread slices, and lemon wedges.

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