Wrapped Vine Leaves With Ground Meat

Sample Dishes from Turkish Cuisine

Wrapped Vine Leaves With Ground Meat (Etli Yaprak Sarması)

Preparation

Wash and remove stems of leaves. Simmer leaves in salted water for 4-5 minutes Remove from pan, reserving liquid; drain. Set aside. Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and pepper. Add water, mix thoroughly. Place 1-1/2 teaspoons of filling on wrong side of each leaf. Fold two sides over fılling. Roll into small oblongs called sarmas, about 1 1/2-2 cm (1/3-1 inch) in diameter and 3 cm (1 1/2 inch) long. Spread stems and torn leaves on bottom of a shallow saucepan. Arrenge sarmas over. Heat reserved liquid. Add to sarmas. Cover and simmer for 50 minutes or until rice is tender. Remove from heat. Let stand for 10 minutes before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is cooked throughout the country. When fresh leaves are not available, canned or brined leaves, after soaking in water to remove salt content, are used. It is served as a main dish with yogurt. Minced garlic may be added into yogurt.