Yaprak Sarma (stuffed grape leaves)
If you don't have time , or have a neck-ache don't even start it. It will take time to prepare this recipe. A Very traditional healthy and well known recipe - "Dolma", all around in the Middle East . I cooked with ground beef, , there is also olive oil version too, in that version no meat in it.
Yaprak Sarma (stuffed grape leaves)
If you don't have time , or have a neck-ache don't even start it. It will take time to prepare this recipe. A Very traditional healthy and well known recipe - "Dolma", all around in the Middle East . I cooked with ground beef, , there is also olive oil version too, in that version no meat in it.
Cooking Instructions
- 1
Take 2 rolls of leaves from the jar, put into bowl filled with cold water.you will rinse the leaves getting rid of salt, keep the leaves in it, I usually start to prepare my stuffing mixture first. One dry onion, 1/3 cup of rice bulgur mix, 1/2 bunch parsley, 1 tablespoon pepper paste, 1 tbs tomato paste, and 1 lb of ground beef, salt pepper, put into a bowl. Add 1/4 cup of hot water and mix good. This is your stuffing.
- 2
The Stems on the leaves will help you to pick them up easily, take 4-5 of leaves, snip of the stems and put them into your side of bowl, this will make them dry and ready to work.
- 3
Place 4-5 whole grape leaves stem side is towards you, shiny part on the bottom, take some mixture and start rolling
- 4
- 5
Close the sides
- 6
Roll tightly, cigar shape
- 7
Line the cooking pot with some ripped leaves, then place stuffed leaves, this will prevent leaves from sticking to the bottom of the pot, while cooking.
- 8
Boil water, place an other small bowl over boiling water with 1 tbs tomato paste and 1/4 butter in it, butter will melt with the steam, then pour boiling water into paste and butter mixture, stir well, water must be enough to cover stuffed leaves.
- 9
- 10
Pour sauce over the stuffed leaves
- 11
Place a plate over leaves, to prevent them floating, or opening, cook low medium, about 35 mins
- 12
Take the plate out, serve with thick "suzme" yogurt with garlic
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