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Vine Leave Wraps with Olive oil

Sample Dishes from Turkish Cuisine



Vine Leave Wraps with Olive Oil (Zeytinyağlı Yaprak Sarması (Yalancı Dolma))

IngredientsMeasureAmount
Vine leaves-150 grams
Water2 2/3 cups550 grams
Salt3 teaspoons18 grams
Onion6 big600 grams
Olive oil¾ cup150 grams
Pine nuts2 tablespoon20 grams
Rice1 1/3 cup240 grams
Sugar2 teaspoons8 grams
Currants2 tablespoons20 grams
Parsley1 small size bunch40 grams
Dill1 small size bunch30 grams
Fresh mint10-15 leaves10 grams
Cinnamon¾ teaspoon1.5 grams
Black pepper¾ teaspoon1.5 grams
All spice½ teaspoon1 gr
Lemon juice2 tablespoons20 grams
Lemon1 medium size100 grams

Preparation

Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sautè for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy441 cal
Protein5.8 g
Fat26.0 g
Carbohydrates47.8 g
Calcium137 mg
Iron2.73 mg
Phosphorus101 mg
Zinc2 mg
Sodium1136 mg
Vitamin A4224 iu
Thiamine0.15 mg
Riboflavin0.07 mg
Niacin1.11 mg
Vitamin C28 mg
Cholesterol0 mg

Notes

It is a very popular dish in all regions. It is a favourite at tea and cocktail parties and picnics. The vine leaves can be pickled in brine and used out of season. In that case, they should first be soaked in warm water to reduce the salt and the amount of salt used in the recipe should be halved.