"How to eat sarma (a step by step guide) : 1-take one sarma holding it between your thumb and index finger. 2- Look at it and admire how beautiful it looks. 3-slowly but surely, dip it in some nature style chilled yogurt (making sure there's actually yogurt on your sarma) 4- EAAAT ?#vsco #vscocam #vscodaily #vscobest #vscogrid #vscogram #vscogood #vscoedit #vscocamphotos #hand #random #life #photooftheday #vscofood #instafood #sarma #dolma #feedfeed #foodporn #foodgasm #mtlfoodie #foodie #turkish #turkishcuisine #mutfak #yemek #thefeedfeed #yapraksarma"
Stuffed Vine Leaves
5
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The ingredients for this dish vary from season to season since in our household, we only use seasonal products when cooking. This recipe is what we use when cooking during winter and early spring. Yields around 100-150 stuffed leafs (depends on the amount of filling used per roll).
Ingredients:
For the meat:
2kg minced meat
2 minced garlic heads
2-3 finely chopped onions
1.5 tablespoon pepper paste
3 tablespoon tomato paste
Oil, salt and pepper to taste
For the filling:
1.5 kg rice (white long grain)
1.5 cup finely chopped parsley
Juice of 2 lemons
¾ cup olive oil (extra virgin)
Salt (to taste)
2 jar (460 g each) preserved vine leafs (rinsed and stalk discarded)
Step 1:
Oil a frying pan and add the garlic and onions and cook on medium heat until the onions look translucent. Mix in the tomato and pepper paste (make sure to mix well). Add the minced meat, salt, pepper and cook thoroughly.
Step 2:
To make the filling, combine the cooked meat with the remaining ingredients except the vine leaves in a large bowl. Mix well.
Step 3:
On any work surface, place a wine leaf and place 2 teaspoons of filling in the center along the base of the leaf. Fold both sides and roll it up tightly. You can also roll it in your hands if you’re more comfortable with this method.
Repeat with the remaining leaves and filling (Save remaining liquid from filling).
Step 4:
Tightly pack the stuffed leaves in a deep cooking pot with lid. Pour the remaining liquid with 2-3 cups of water over the pot. Weigh down the stuffed leaves with a porcelain plate (this will help the stuffed leaves keep their shape).
Cook for 40 minute on low to medium heat until rice is tender. Let it cool.
Serve with chilled nature style yogurt.
Note: You can reduce or increase the amount of filling depending on how thin/thick you want the vine rolls to be.
When rinsing the preserved leafs, you'll notice some of them are teared apart. Don't discard them! Before stacking the stuffed leafs in the pot, cover the bottom with the damaged leafs ( this will prevent your rolls from sticking to the pot).