Do not roll too tight
Raw rice increases its volume. A tightly closed but slightly loose roll prevents the leaf from tearing at the source.
Turkish Recipe
Etli Yaprak Sarma
Leaves are washed off and blanched briefly. The raw meat-rice filling cooks under a plate slowly in lemon-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
Sarma refers to rolled leaves in the Turkish kitchen; Dolma, on the other hand, stuffed vegetables. At 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 when cooking. Placed in a pot and weighed down with a heat-resistant plate, they remain closed. Natural yoghurt is cooled and balances the strong, slightly acidic filling.
Mediterranean Cuisine
Lunch
One-Pot Recipes
Dinner
Recipe
Etli Yaprak Sarma
Etli Yaprak Sarma are Turkish vine leaves with a juicy filling of minced meat, rice, onions, herbs, tomato and paprika.
Ingredients
6 servings
Method
-
1
Rinse and desalt the vine leaves
Detach leaves carefully from each other and rinse under cold water. Bleach in gently simmering water for 2 minutes, drain and cool off.
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2
Protecting the bottom of the pot
Place torn or very small vine leaves on the bottom of a wide pot. So the lower rolls do not burn directly.
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3
Mix raw filling
Mix minced meat, rice, onions, garlic, one tablespoon of tomato and paprika paste, herbs, pul biber, salt, pepper and three tablespoons of olive oil.
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4
Correctly align the leaves
Place a vine leaf with the smooth side downwards and the stem base to the body. Cut off hard stems.
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5
Narrow rolls form
Depending on the leaf size, distribute one to two teaspoons of filling close to the stem. Fold the sides and roll loosely, but close to the tip.
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6
Sarma densely layered
Place the grooves with the seam down in narrow circles in the pot. Leave little space between the rolls without pressing them together.
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7
Pour in cooking fluid
Mix the remaining tomato paste with hot water, lemon juice, remaining olive oil and little salt. Pour over the sarma and put on lemon slices.
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8
Weigh down and cook gently
Place a heat-resistant plate directly on the rolls. Boil, then cook over a small 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 pot to stand next to the stove for 10 minutes, then carefully remove the plates. Serve sarma warm with natural yoghurt.
Kitchen know-how
Tips for Etli Yaprak Sarma
Complain with a plate
The plate keeps the vine leaves under liquid during simmering and prevents the seams from opening through movement.
Variations
How to adapt this recipe
Remove minced meat, increase rice to 300 g and add pine nuts and currants. Serve cold or warm in the room.
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 per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Etli Yaprak Sarma
Sarma are fillings rolled into leaves. Dolma refers to stuffed vegetables such as peppers, zucchini or eggplant.
Short blanching removes excess salt and makes firm leaves more flexible. Very delicate leaves can be used directly after thorough rinsing.
Usually they were too tight or filled with too much rice. The raw rice needs some space to swell during cooking.
Fully cooked and cooled sarma can be frozen with some cooking fluid. Slowly thaw and completely heat covered.
Rice and vine leaves are soft, the roll is easy to divide and the meat filling reaches at least 71 °C inside.
Keep cooking