Yaprak Sarma - Stuffed Grape Leaves
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
1 hr
-
Total Time
1 hr 45 mins
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Servings
60 pieces
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Calories
49 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
-
Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Yaprak Sarma - Stuffed Grape Leaves
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These Turkish vegetarian stuffed grape leaves (dolmas) are delicious, unique and packed with Mediterranean flavours.
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Ingredients
- 400 g grape leaves (approx 60 - 70 leaves)
- 3 tablespoon extra virgin olive oil
- 3 onions (finely chopped)
- 50 g pine nuts
- 350 g short-grain rice
- 30 g black currants
- ½ tablespoon tomato paste
- 1 tablespoon salt (adjust it to your taste, use less or omit if your grape leaves are too salty)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon dried mint
- 1 teaspoon sugar
- 1 cup water
- ⅓ cup freshly squeezed lemon juice
- 1 cup chopped parsley
- 2 tablespoon chopped dill
- few lemon slices
For Cooking Sauce
- 2 cups water
- 1 teaspoon tomato paste
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the Grape Leaves
- If using fresh grape leaves, wash them thoroughly and blanch them in boiling hot water for a couple of minutes, until they are softened and easy to fold.
- Place them in a colander and let them cool down while you prepare the rice filling.
- If using jarred grape leaves in brine, remove them from the jar and rinse well.
- Let them drain in a colander while you prepare the rice stuffing.
Prepare the Rice Stuffing
- Rinse the rice under cold running water and then let it drain on a colander.
- Place a pan on medium heat and add 3 tablespoon of olive oil.
- Add the chopped onions to the pan and sauté until soft and translucent.
- Add the pine nuts and sauté until they turn slightly brown before adding the washed rice and black currants.
- Sauté the rice until they are totally dry and then add the tomato paste, salt, freshly ground black pepper, cinnamon, paprika, dried mint, sugar, 1 cup of water, and lemon juice, mix well, and cover the pan with a lid.
- Cook until the water evaporates, take the pan off the heat then add the parsley along with the dill. The rice shouldn't be fully cooked as it will continue cooking with the grape leaves.
- Stir the mixture and let it cool down for 10 minutes before stuffing the grape leaves.
Stuff and Roll the Grape Leaves
- Start preparing your dutch oven or cooking pot by layering it with broken/unused grape leaves. You can also use sliced tomatoes or potatoes to avoid the stuffed grape leaves touching the bottom of the pot from burning.
- Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the rice filling and place in the center of the leaf, close to where the stem was.
- Fold the sides over the filling and roll, keep tucking the sides as you roll. Roll them tightly enough but not too tight, leaving enough room for the rice to expand as it cooks. Check the pictures above for more details.
- Arrange the stuffed grape leaves in rows neatly in your prepared dutch oven or pot. Place them seam-side down and cover the bottom of the pot without leaving any space.
- Layer a few slices of lemons on top of the arranged stuffed dolmas.
- Dilute 1 teaspoon of tomato paste with 2 cups of water and add a tablespoon of olive oil. Pour it over dolmas, until they are almost covered.
- Bring it to a boil and gently simmer on low heat for an hour, or until the leaves are softened and the rice is fully cooked.
- Let the dolmas rest before transferring on a serving plate.
Equipments used:
Notes
- To save some time, you can prepare the rice stuffing and the grape leaves a couple of days in advance and keep them refrigerated in an airtight container.
- Don't over-stuff the grape leaves as the rice filling will expand as it cooks. Roll the grape leaves securely, and fold in the corners carefully giving the rice filling some space to expand while cooking.
- Assemble the dolmas tightly on the bottom of your pan seam-side down.
- Don't let the water boil while cooking, let it simmer gently and cook it low and slow until it reached the desired softness.
- You can store leftover stuffed wine leaves in the fridge in an airtight container for up to 5 days. Alternatively, you can store them in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
49kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
124mg
(5%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1929IU
(39%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60pieces
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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