Yaprak Sarmasi
(Vine Leaf Rolls) Recipe

Origin: Turkey Period: Traditional

Ingredients

450g vine leaves (grape leaves) individually washed

For the Filling:
565g minced beef
80g rice, washed and drained
60ml water
50ml extra-virgin olive oil
1 onion, finely chopped
salt and black pepper, to taste

For the Garnish:
3 tbsp crushed tomatoes
60ml butter, finely diced

Yaprak Sarmasi
(Vine Leaf Rolls) Preparation:

Method:

Combine all the ingredients for the filling in a bowl an mix thoroughly with your hands. Meanwhile half-fill a large pan with water and bring to a boil. Add all the vine leaves to the pan and boil briskly for about 3 minutes, or until soft. Drain in a colander then trim the stems.

Take a leaf and with the matte side uppermost place in your palm. Place a tablespoon of the filling mixture on the leaf, just a little bit closer to the base of the leaf (where the stem was) than the middle. Now fold the stem of the leaf over the filling then fold in both sides. Now roll the leaf up, starting from the stem part and folding towards the top of the leaf.

Set the roll aside, laying it on the open side so it does not open then repeat the process until all the filling has been used. Now place the rolls in the bottom of a large pot, packing them very close to one another so that they cannot open as they cook. Spread the garnish over the top then invert a plate and lay it over the rolls (this ensures that there's no chance of their opening as they cook).

Cook the rolls over medium low heat (covered) for about 20 minutes then add 360ml hot water and continue cooking for another 15 minutes. Take off the heat and allow to cool for 10 minutes then remove the rolls, arrange on a plate and serve with a garlic and yoghurt sauce.

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