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Stuffed Grape Leaves (Turkish)

Source of Recipe

9/13/1999, funda62 (EDC)


Recipe Introduction

Stuffed grape leaves (Sarma) This is a Turkish recipe but very similar to the Greek. Wrapped Vine Leaves with Ground Meat (Etli Yaprak Sarmasi)

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6450.3

List of Ingredients

60-80 Vine Leaves
1 2/3 cups Water
1/2 tsp salt
1 1/3 cups Ground meat
1/3 cup + 1 Tab Rice
2 medium size onions
1 bunch parsley
2 Tab dried mint
2 tsp tomato paste
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup water


Recipe

Wash and remove stems of leaves.*

Simmer leaves in (1/2 tsp salt) salted (1 2/3 cup)water for 4-5 minutes. Remove from pan, reserving liquid; drain. Set aside.

Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt (1 1/2 tsp) and pepper. Add water, mix thoroughly.

Place 1 1/2 tsps of filling on wrong side of each leaf. Fold two sides over filling. Roll into small oblongs called sarmas.

Spread stems and torn leaves on bottom of a shallow saucepan (so the sarmas won't stick). Arrange sarmas over. Heat reserved liquid. Add to sarmas. Cover and simmer for 50 minutes or until rice is tender. Remove from heat. Let stand for 10 minutes before serving. Serve hot.

4 Servings

*When fresh leaves are not available, canned briend leaver - after soaking in water to remove salt content - are used. Ýt is served as a main dish with yogurt.