Do not roll too tightly
Raw rice increases its volume. A tightly closed but slightly loose roll prevents the leaf from tearing when it is swelling.
Turkish Recipe
Etli Yaprak Sarma
Pickled vine leaves are rinsed and blanched briefly, the raw meat and rice filling slowly boiling under a plate in lemon and tomato broth.
Total time
1 hr 50 min
Calories
570 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Turkish vine leaves with minced meat and rice
In Turkish cuisine, sarma refers to rolled leaves, while dolma refers to stuffed vegetables. In Etli Yaprak Sarma, vine leaves enclose a raw mixture of minced meat, rice, onions and herbs. The rolls must not be packed too tightly because the rice swells during cooking. Tightly packed in the pot and weighed down with a heat-resistant plate, they remain closed. Natural yoghurt is served cool and balances out the strong, slightly acidic filling.
Mediterranean Cuisine
Lunch
One-Pot Recipes
Dinner
Recipe
Etli Yaprak Sarma
Etli Yaprak Sarma are Turkish wine leaf rolls with a juicy filling of minced meat, rice, onions, herbs, tomato and pepper pulp.
Ingredients
6 servings
Method
-
1
Rinse and desalt the vine leaves
Carefully remove the vine leaves from each other and rinse under cold water. Blanch in gently simmering water for 2 minutes, drain and cool.
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2
Protect the bottom of the pot
Lay torn or very small vine leaves on the bottom of a wide pot so that the lower rolls do not burn directly.
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3
Mix raw filling
Mix the minced meat, rice, onions, garlic, one tablespoon each of tomato and pepper pulp, herbs, pul biber, salt, pepper and three tablespoons of olive oil.
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4
Aligning leaves correctly
Place one vine leaf with the smooth side down and the base of the stem towards the body. Cut off hard stems.
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5
Shaping narrow rolls
Depending on the size of the leaf, distribute one to two teaspoons of filling close to the base of the stem. Fold the sides open and roll them up to the tip loosely but closed.
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6
Layer Sarma tightly
Place rolls in the pot in tight circles with the seam facing down. Leave little space between the rolls without pressing them together.
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7
Pour in cooking liquid
Mix the remaining tomato paste with hot water, lemon juice, remaining olive oil and a little salt. Pour over the sarma and place the lemon slices on top.
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8
Weigh down and cook gently
Place a heat-resistant plate directly on the rolls. Bring to the boil, then cover and cook over low heat for 45 to 55 minutes until rice is soft and the meat filling is at least 71 ° C hot.
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9
Leave to rest before opening
Leave the saucepan to stand for 10 minutes, then carefully remove the plate. Serve the sarma warm with natural yoghurt.
Kitchen know-how
Tips for Etli Yaprak Sarma
Weigh down with a plate
The plate keeps the vine leaves under liquid during sealing and prevents the seams from opening by movement.
Variations
How to adapt this recipe
Omit minced meat, increase rice quantity to 300 g and add pine nuts and currants. Serve cold or warm.
Replace vine leaves with soft blanched white cabbage leaves. Cut thick ribs flat and cook larger rolls for about 10 minutes longer.
Nutrition per serving
570kcal
52.0 gCarbohydrates
31.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Etli Yaprak Sarma
Sarma are stuffings rolled into leaves. Dolma refers to stuffed vegetables such as peppers, zucchini or aubergines.
Short blanching removes excess salt and makes firm leaves more pliable. Very tender leaves can be used directly after thorough rinsing.
They are usually too tight or stuffed with too much rice, and the raw rice needs some space to swell during cooking.
Fully cooked and cooled sarma can be frozen with a little cooking liquid. Defrost slowly and cover completely.
Rice and vine leaf are soft, the roll is easy to divide and the meat filling reaches 71 ° C inside.
Keep cooking