Learn how to make delicious and healthy Zeytinyağlı Sarma (Stuffed Grape Leaves) with this easy-to-follow recipe. Perfectly seasoned rice filling wrapped in tender grape leaves, cooked in a flavorful lemony broth.
Here’s a delightful recipe for Zeytinyağlı Sarma (Stuffed Grape Leaves) that combines tender grape leaves with a flavorful rice filling. Learn how to prepare this traditional Turkish dish step by step and treat yourself to a taste of Mediterranean cuisine at home. Whether you’re looking for a healthy appetizer or a satisfying main course, Zeytinyağlı Sarma is sure to impress with its delicious blend of flavors.
Ingredients for Zeytinyağlı Sarma:
1 kg grape leaves (pickled or fresh)
For the Filling:
1/2 cup olive oil (125 ml)
3 onions, finely chopped
1 tomato, grated
2 cups rice
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon dried mint
1 teaspoon allspice
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
A handful of parsley
1.5 cups hot water (300 ml)
For the Topping:
Juice of half a lemon
Lemon slices
2 tablespoons olive oil
1 teaspoon sugar
2.5 cups hot water (500 ml)
Instructions:
– Begin by soaking the grape leaves in water to remove excess salt. The longer they’ve been in brine, the more soaking they may need. You can even change the water a couple of times. I usually soak them a few hours before rolling.
– In a pot, heat olive oil and sauté the finely chopped onions, pine nuts, and currants until golden brown.
– Add sugar and cook until the onions are translucent.
– Add washed rice, grated tomato, salt, and spices. Stir well.
– Pour hot water over the filling, cover, and simmer until the rice absorbs the water and cooks through. Once done, add chopped parsley and mix well.
– Now, it’s time to roll the grape leaves. Spread them out on a flat surface and place a small amount of filling in the center of each leaf, then fold the sides and roll them up.
– Arrange the rolled leaves neatly in a pot. If you have extra leaves or some that are torn, you can use them to line the bottom of the pot.
– Place lemon slices on top of the rolled leaves. Squeeze the juice of half a lemon over them. Drizzle with olive oil and sprinkle with sugar.
– Pour hot water over the stuffed grape leaves until they’re fully submerged. Cover the top with any remaining leaves for extra flavor.
– Bring to a boil, then reduce the heat and simmer until the water is absorbed and the grape leaves are tender. – – – Check occasionally and add more water if needed.
– Once cooked, let them cool slightly before serving. Enjoy your delicious Zeytinyağlı Sarma!