Turkish Stuffed Vine Leaves Rolls, Zeytinyagli Yaprak Sarma

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and provide a similar crunch.

Soak the rice in salted warm water for 1 hour, wash and rinse until the water comes out clear.

Soak the vine leaves in water for 1 hour; wash, rinse and drain.

If using fresh / uncooked leaves or if they are not tender, blanch in boiling water for 2 minutes.

Very finely chop the onions.

Heat up 100 ml olive oil in a pan and cook the pine nuts until slightly browned.

Add the onions and cook for 15 mins while constantly stirring until soft and light brown.

Add the rice and cook for 2 – 3 minutes while stirring gently.

Add the currants and cook for 1 -2 mins.

Add the spices: cinnamon, pimento, mint, black pepper, sugar and salt.

Stir and mix to combine all the ingredients and add 1 cup hot water and 2 tbsp lemon juice.

Cover the lid and cook until the water is absorbed.

Turn off the heat and transfer the filling into a bowl / tray to cool down.

Once cooled down, add the chopped dill and parsley and mix to combine and set aside.

Layer the vine leaves, the shiny side facing down, rough side with the veins facing up.

Cut off the tip of the stems and add 1 tbsp of the filling onto the middle of the leaves.

Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder.

Place some empty vine leaves on the bottom of a large pot and drizzle a little bit olive oil.

Layer the sarmas into the pot and add a couple of lemon slices on top.

Cover with a heavy plate that fits in the pot and gently press down.

Add 50 ml olive oil on top and add hot water until the wrapped leaves are slightly submerged (about 300 ml).

Cover the lid and turn on the heat and once boiling switch to low heat and cook for 40 – 45 mins.

Let it rest for at least 15 mins before serving or serve cold.

Garnish with lemon slices and drizzle of extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens