Turkish Stuffed Vine Grape Leaves Recipe ✿ how to make sarma with tomato sauce

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often more economical than lean turkey.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a cost-effective grain that cooks quickly.

In a large mixing bowl, combine the minced meat, diced onion, washed dolma rice, fine bulgur, salt, vegeta powder, dried mint, black pepper, and Turkish chili flakes.

Drizzle olive oil over the mixture and add the crushed tomato. Mix all the ingredients thoroughly until well combined. Set aside.

Drain the canned grape leaves and remove the stems. Rinse them gently under cold water to remove excess salt.

Place a grape leaf on a clean, flat surface with the shiny side down and the veins facing up.

Spoon a small amount of the filling mixture onto the center of the leaf, leaving some space at the edges.

Fold the sides of the leaf over the filling and then roll it up tightly, forming a neat cylinder. Repeat this process with the remaining grape leaves and filling.

In a separate bowl, combine the tomato paste and red pepper paste. Add a drizzle of vegetable oil and mix until you have a smooth tomato sauce.

In a large pot, carefully place the stuffed grape leaves in the pot, seam side down, in a single layer.

Pour the prepared tomato sauce evenly over the stuffed grape leaves.

Add enough water to cover the bottom sarmas. Only let the top layer stay 'bare'.

Place a heavy plate on top of the grape leaves to prevent them from unraveling during cooking.

Close the lid and bring the water to a boil over medium-low heat.

Reduce the heat to low and simmer for about 1 hour, checking occasionally to ensure there is still enough liquid in the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens