Grape Leaves Stuffed with Rice – Yaprak Sarmasi

2019-06-05
  • Yield : 1
  • Servings : 8+
  • Prep Time : 40m
  • Cook Time : 60m
  • Ready In : 1:40 h
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Sarma also know as stuffed grape leaves. It is the ultimate finger food and are often served as a side dish.

Ingredients

  • 400gr fresh grape leaves
  • 2/3 cup olive oil
  • 2 cups rice
  • 2 onions, finely chopped
  • 3 tbsp pine nuts
  • 1tbsp dried mint
  • Salt and freshly ground black pepper
  • 1tsp ground cinnamon
  • 1 tbsp sugar
  • 2 tbsp small black currants
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh parsley
  • 3 tbsp virgin olive oil
  • 2 cups hot water

Method

Step 1

Put the currants in hot water to allow them to swell, drain and put to one side.

Step 2

To prepare the grape leaves, cover with enough cold water and bring to the boil. Add the leaves and leave for about 5 minutes to soften them. Drain and remove the stems.

Step 3

Heat the 3 tbsp oil in a deep pan and gently saute the pine nuts until golden. Be careful not to burn them!

Step 4

Add the chopped onions and saute until soft. Add the currants, rice, sugar, cinnamon and saute 1-2 minute.

Step 5

Add the hot water, salt and stir once and continue cooking for about 15 minutes or until the water has been absorbed.

Step 6

Finally add dried mint and parsley and mix them all.

Step 7

Place each leaf on a plate.

Step 8

Place 1 tbsp of the stuffing at the stalk end.

Step 9

Fold the two sides in and roll it on like a cigarette. Pop it onto the other plate and repeat with the remaining filling and leaves.

Step 10

Place them tightly side by side in a saucepan.

Step 11

Pour 2 cups hot water, the olive oil and the lemon juice over them.

Step 12

Weigh them down with a plate (otherwise they will float and unwrap themselves).

Step 13

Bring to the boil, then turn the heat right down, Cover and cook over a low heat for about 35 minutes or until the dolmas are tender.

Step 14

Let cool. Transfer to a serving dish and garnish with the lemon wedges or slices. Enjoy!

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