Grape Leaves Stuffed with Mozzarella, Dry Jack, Peanuts, and Raisins Serving Size - 8 Prepared By - Ellice & Monty Recipe Rating
			1 lb Fresh mozzarella, coarsely chopped 1/2 lb. Dry Jack, shredded 1 cup Peanuts, chopped (or coarse-ground) 1/2 cup Basil 1/4 cup Mint 1 ea. Fresh green chiles, finely chopped 1/2 cup Raisins golden 2 tsp. Lemon Juice 1/4 cup Peanut oil 24 ea. Grape leaves, young, tender, in brine Pita chips, to serve, as needed Edible flower petals, for garnish, as needed YOGURT SAUCE: 1 pt Yogurt 3 ea. Garlic cloves, minced 1 Tbsp. Mint, chopped Salt and Pepper to taste
			Combine all ingredients except the grape leaves in a large bowl; mix and work it until soft and able to shape. Section off 2-ounce portions or an amount that will fit into the grape leaves. Wrap each portion with a grape leave as if wrapping an egg roll. Brush with peanut oil. Grill until slightly charred, or bake in a 375ºF oven for about 10 minutes, or until cheese is slightly melted. For the yogurt sauce: Combine all ingredients; season to taste with salt and pepper. Serve the stuffed grape leaves hot with pita chips and yogurt sauce. Garnish with flower petals.