Wrapped Vine Leaves with Lentil
Sample Dishes from Turkish Cuisine
Wrapped Vine Leaves with Lentil (Mercimekli Yaprak
Sarması)
| Ingredients | Measure | Amount |
| Fresh Vine
Leave | - - | 150 gr |
| Water | 3 cup | 600 gr |
| Red split
lentils | 1 cup | 180 gr |
| Onion | 2 medium size | 120 gr |
| Olive Oil | 1/2 cup | 100 gr |
| Bulgur (fine) | 1/2 cup | 75 gr |
| Salt | 2 teaspoon | 12 gr |
| Sugar | 1 tablespoon | 8 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
| Lemon juice | 1 medium size | 100 gr |
Preparation
Simmer vine leaves
in 2 cups of salted water for 5 minutes; drain. Remove stems. Set aside. Reserve
liquid. Saute chopped oninos in oil for 7-8 minutes stirring occasionally. Rinse
and drain lentils. Stir in onions with bulgur, mixing throughly. Add 1 cup of
reserved liquid; mix. Let stand for 15 minutes. Season with salt and spices;
mix. Spread one leaf on a board with wrong side up. Place 1 tablespoonful of fılling
on each leaf. Fold two sides over filling and wrap loosely shaping flat bundles.
Arrange in a shallow saucepan. Add remaining liquid. Cover and simmer for 1
hour or until lentils are tender. Remove from heat; cool. Serve with lemon wedges
warm or cold.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 337 cal |
| Protein | 10,1 g |
| Fat | 17,5 g |
| Carbohydrates | 36,3 g |
| Calcium | 136 mg |
| Iron | 4,09 mg |
| Phosphorus | 162 mg |
| Zinc | 2 mg |
| Sodium | 812 mg |
| Vitamin A | 4662 iu |
| Thiamine | 0,2 mg |
| Riboflavin | 0,08 mg |
| Niacin | 1,23 mg |
| Vitamin C | 17 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
The recipe is
taken from Tekirdag province. It is served cold with lemon wedges following
a meat dish. It is served warm with yogurt. This dish is good for picnics and
parties as an appetizer.