Ekşili Yaprak Sarma Tarifi | Nasıl Yapılır?

Place 500 grams of pickled vine leaves in a bowl and cover them with enough hot water. Soak for at least 5 minutes.

If the vine leaves are too salty, soak them in water overnight.

Add 2 cups of rice to a pot with 1 teaspoon of salt and enough warm water to cover. Soak for 5 minutes and then drain.

In a bowl, combine the soaked and drained rice with 1 chopped onion and 3 cloves of garlic.

Add ½ cup olive oil, 1 tablespoon tomato paste, 1 tablespoon red pepper paste, 1 tablespoon pomegranate molasses, 1 teaspoon salt, 1 tablespoon sumac, 3 tablespoons mint, 1 teaspoon red pepper flakes, 1 teaspoon black pepper, and 5 tablespoons each of canned food and tomato sauce. Mix everything together.

Spread the vine leaves with the veins facing up and cut off the stems.

Spoon some of the prepared stuffing onto the leaves and gently spread it out. Wrap the leaves carefully, not too tightly.

Heat ½ cup olive oil in a small saucepan for the dressing. Add 1 tablespoon of red pepper paste and sauté for a few minutes.

Add 1 tablespoon of pomegranate molasses to the heated oil and continue stirring.

Add 1 teacup of hot water, bring the sauce to a boil, and then remove from heat.

Place a few vine leaves in the bottom of the pot. Arrange the stuffed vine leaves in rows, leaving no gaps.

Drizzle with tomato sauce and add 2 cups of hot water. Cover with a plate to help them cook more easily.

Cover the pot and cook over medium heat until boiling, then reduce heat to low and cook for 40-45 minutes.

After the vine leaves are tender, let them rest for a bit before serving.

Equipment Needed

Spice Level:

Allergens