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Wrapped Vine Leaves With Ground Meat

Sample Dishes from Turkish Cuisine

Wrapped Vine Leaves With Ground Meat (Etli Yaprak Sarması)

Fresh Vine Leave- -150 gr
Water2 1/3 cup465 gr
Salt1 1/2 teaspoon9 gr
Rice2/5 cup75 gr
Onion2 medium size120 gr
Parsley 1 bunch60 gr
Tomatoe paste1 tablespoon10 gr
Ground Meat (medium fat)1 3/4 cup300 gr
Black Pepper1/2 teaspoon1 gr
Mint1 tablespoon1.3 gr
Margarine1 tablespoon10 gr


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)

Energy188 cal
Protein11,9 g
Fat7,8 g
Carbohydrates16,4 g
Calcium125 mg
Iron3,21 mg
Phosphorus120 mg
Zinc2 mg
Sodium650 mg
Vitamin A4934 iu
Thiamine0,14 mg
Riboflavin0,15 mg
Niacin3,56 mg
Vitamin C21 mg
Cholesterol45 mg

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.