Yaprak Sarma (Turkish Grape Leaf Dolmas) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool and Serve: Allow the stuffed grape leaves to cool completely before serving. Squeeze additional lemon juice over the top for added tanginess.
- 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.
- 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
