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Wrapped Vine Leaves with Lentil

Sample Dishes from Turkish Cuisine

Wrapped Vine Leaves with Lentil (Mercimekli Yaprak Sarması)

Fresh Vine Leave- -150 gr
Water3 cup600 gr
Red split lentils1 cup180 gr
Onion2 medium size120 gr
Olive Oil1/2 cup100 gr
Bulgur (fine)1/2 cup75 gr
Salt2 teaspoon12 gr
Sugar1 tablespoon8 gr
Mint1 tablespoon1.3 gr
Black Pepper1/2 teaspoon1 gr
Red pepper1/2 teaspoon1 gr
Lemon juice1 medium size100 gr


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)

Energy337 cal
Protein10,1 g
Fat17,5 g
Carbohydrates36,3 g
Calcium136 mg
Iron4,09 mg
Phosphorus162 mg
Zinc2 mg
Sodium812 mg
Vitamin A4662 iu
Thiamine0,2 mg
Riboflavin0,08 mg
Niacin1,23 mg
Vitamin C17 mg
Cholesterol0 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.