Yaprak Sarma (Turkish Grape Leaf Dolmas) Recipe

Introduction

Yaprak Sarma, also known as Turkish Dolma, is a beloved Mediterranean dish featuring tender grape leaves stuffed with a flavorful rice mixture. This delightful recipe combines fresh herbs, spices, and a tangy tomato sauce for a perfect appetizer or light meal.

Ingredients

• 2 cups rice (rinsed well)
• 1 cup tomatoes (peeled and finely chopped)
• 2 cups onion (finely chopped)
• 1/2 cup parsley (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 teaspoon cayenne pepper
• 2 teaspoons dried mint
• 1½ teaspoons black pepper
• 1 teaspoon sumac
• 2 teaspoons salt
• ⅔ cup olive oil
• 1 medium lemon (squeezed)
• 1 tablespoon tomato paste
• 1 pound grape leaves
• 1¾ cups water
• 1 tablespoon olive oil (for cooking)
• 1 tablespoon tomato paste (for sauce)
• 1 teaspoon dried mint (or fresh mint, for sauce)
• 1 large tomato (diced, for sauce)
• 2 cloves garlic (minced, for sauce)
• 1 tablespoon lemon juice (for sauce)

Instructions

1. Step 1: In a large bowl, combine the rice, chopped tomatoes, onions, parsley, garlic, cayenne pepper, dried mint, black pepper, sumac, salt, ⅔ cup olive oil, lemon juice from one lemon, and 1 tablespoon tomato paste. Mix well to create the stuffing.
2. Step 2: If using grape leaves in brine, wash them thoroughly to remove excess salt. For fresh grape leaves, blanch in boiling water for 3-4 minutes, then transfer to cold water and drain.
3. Step 3: Trim off the stems of the grape leaves. Place each leaf shiny side down on a flat surface. Spoon about 1 tablespoon of the rice mixture near the stem end. Fold the sides and roll the leaf tightly to enclose the filling.
4. Step 4: Arrange the stuffed grape leaves in a pot, packing them snugly in rows or around the edges with the center left empty. If there is leftover filling, place it in a small cup and put it in the center of the pot to cook alongside the rolls.
5. Step 5: Pour 1¾ cups water and 1/4 cup olive oil evenly over the stuffed leaves. Cover the pot and simmer on the lowest heat for about 45 minutes, or until the rice is tender and cooked through.
6. Step 6: Remove the pot from heat and allow the leaves to cool completely before serving. Just before serving, squeeze fresh lemon juice over them.
7. Step 7: To make the tomato sauce, heat 1 tablespoon olive oil in a small saucepan over low heat. Add 1 tablespoon tomato paste and 1 teaspoon dried (or fresh) mint, cooking for about a minute.
8. Step 8: Stir in the diced tomato, minced garlic, and lemon juice. Simmer until the tomatoes soften, about 10 minutes. Pour this sauce over the stuffed grape leaves before serving.

Tips & Variations

• Use fresh grape leaves when possible for the best texture, but well-washed jarred leaves work well in a pinch.
• Add pine nuts or currants to the rice mixture for added texture and flavor.
• Adjust cayenne pepper to your preferred spice level or omit it for a milder version.
• Serve chilled or at room temperature; both are delicious and traditional.

Storage

Store leftover Yaprak Sarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or enjoy cold. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of leaf for stuffing?

While grape leaves are traditional, you can try stuffed cabbage or Swiss chard leaves as alternatives, though cooking times and flavors will vary.

Is it necessary to cook the leaves before stuffing?

For fresh grape leaves, blanching softens them and makes rolling easier. If using preserved leaves, rinsing well is usually sufficient to remove excess salt.

Yaprak Sarma (Turkish Grape Leaf Dolmas) Recipe

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Yaprak Sarma, also known as Turkish Dolma, is a traditional and flavorful dish made of grape leaves stuffed with a seasoned rice mixture. This recipe combines aromatic herbs, spices, and tomato for a perfect balance of tangy and savory flavors. Cooked slowly on the stovetop and served with a vibrant homemade tomato sauce, Yaprak Sarma makes a delightful appetizer or light meal.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

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Stuffing Ingredients

• 2 cups rice (rinsed well)
• 1 cup tomatoes (peeled and finely chopped)
• 2 cups onion (finely chopped)
• 1/2 cup parsley (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 teaspoon cayenne pepper
• 2 teaspoons dried mint
• 1½ teaspoons black pepper
• 1 teaspoon sumac
• 2 teaspoons salt
• ⅔ cup olive oil
• 1 medium lemon (squeezed)
• 1 tablespoon tomato paste

Grape Leaves

• 1 pound grape leaves
• 1¾ cups water
• 1/4 cup olive oil (for cooking)

Tomato Sauce For Serving

• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried mint (or fresh mint)
• 1 large tomato (diced)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice

Instructions

1. Prepare the Stuffing: In a large bowl, combine rinsed rice, finely chopped tomatoes, onions, parsley, garlic, cayenne pepper, dried mint, black pepper, sumac, salt, olive oil (⅔ cup), lemon juice from one lemon, and tomato paste. Mix thoroughly to create the rice filling.
2. Prepare the Grape Leaves: If using grape leaves in brine, rinse them well to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 3-4 minutes, then transfer to cold water and drain. Cut off the stems from each leaf.
3. Stuff and Roll the Leaves: Place a grape leaf shiny side down on a flat surface. Spoon about 1 tablespoon of the rice filling near the stem end of the leaf. Fold in the edges and roll the leaf tightly around the filling to form a neat roll.
4. Arrange in the Pan: Place the stuffed grape leaves seam side down in a cooking pan in rows, fitting them snugly without spaces. Leave the center of the pan empty and place any leftover filling in a small cup or glass in the center to cook simultaneously. If no leftover filling remains, just leave the center empty.
5. Add Liquids and Cook: Pour 1¾ cups of water and 1/4 cup olive oil evenly over the stuffed leaves. Cover the pan with a lid and cook over the lowest heat for about 45 minutes, or until the rice inside the rolls is fully cooked.
6. Cool and Serve: Allow the stuffed grape leaves to cool completely before serving. Squeeze additional lemon juice over the top for added tanginess.
7. Prepare Tomato Sauce: In a small saucepan over low heat, warm 1 tablespoon olive oil, then add 1 tablespoon tomato paste and 1 teaspoon dried mint. Cook for about one minute, then add diced tomato, minced garlic, and lemon juice. Simmer the sauce until the tomatoes soften and flavors meld, approximately 10 minutes.
8. Serve: Pour the freshly made tomato sauce over the cooled stuffed grape leaves before serving to enhance flavor and presentation.

Notes

• Ensure the rice is rinsed thoroughly to avoid excess starchiness.
• Careful not to overfill grape leaves to prevent tearing while rolling.
• If grape leaves are too salty, soak them in water before rinsing to reduce saltiness.
• Use fresh lemon juice for the best tangy flavor.
• Leftover stuffed leaves can be refrigerated and served cold or reheated gently.
• You may freeze any leftover filling to use later.

Keywords: Yaprak Sarma, Turkish Dolma, stuffed grape leaves, vegetarian appetizer, Turkish cuisine, stuffed leaves, rice stuffed grape leaves