Turkish Stuffed Grape Leaves Recipe | How to make the Best Sarma

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture at a lower cost.

Chop the onions finely and combine half of the cooking oil with half of the olive oil to roast the onions in a big pot.

Add grated tomatoes to the pot.

Wash the rice and black currants, chop the parsley finely, and add these to the pot.

After a minute, add dry mint and salt to the mixture.

Add 1 cup of boiling water and boil the mix for one minute.

Turn off the stove, cover the pot, and leave it for brewing.

Wash the pickled grape leaves to reduce extra saltiness.

When the rice mix is ready and brewed, start rolling the sarmas by placing some of the rice mix in the middle of each leaf and rolling them up.

Use big and thick leaves to cover the inside of the pot to prevent the sarmas from touching the ground or walls.

Place the sarmas into the pot and put some lemon slices on top, covering them with big thick grape leaves.

Cook for 30 minutes on low heat.

After cooking, remove the top covering leaves and pour some olive oil around the sarmas before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens