Turkish Stuffed Grape Leaves Recipe | How to make the Best Sarma
STEP BY STEP RECIPE:
Turkish Stuffed Grape Leaves Recipe (Grape Leaves with rice) | Dolma Recipe | how to make Dolma
Ingredients
300 gr pickled grape leaves
2 cups of rice
2 tomatoes
1 big onion
9-10 branches of parsley
2 dessert spoon of dry mint
2 soup spoon of dry black currants
1 lemon
4 tbs of cooking oil
Half glass of olive oil
1 dessert spoon of salt
Preparation
-Start by chopping the onions finely, combine half of cooking oil with half of the olive oil and roast the
onions in a big pot.
-Add grated tomatoes.
- Wash the rice and black currants, chop the parsley finely and add all these in to the pot.
-After a minute, add dry mint and salt.
-Add 1 cup of boiling water and boil the mix for one minute.
-Turn off the stove, put the cover on and leave it for brewing.
-Wash the pickled grape leaves a little bit to take away the extra saltiness. (If your grape leaves are
not pickled, just wash them and boil them in salty water)
-When the rice mix is read and brewed. (The rices should be a bit hard to be eaten, since it will cook
once again, it should be this way) you can start rolling your sarmas!
-Take each leave carefully, rip out the little branches, and place some of the rice mix in the middle,
start rolling one by one. (Hard to explain here, please watch the video)
-Put aside the big and thick leaves, and use them to cover inside of the pot. So your sarmas won't
touch the ground or walls of the pot. This will avoid them opening while cooking.
-Place the sarmas into the pot.
-Put some lemon slices on the top and cover them all with big thick grape leaves.
-Cook for 30 minutes on low heat.
-When it' s done cooking, take of the top covering big leaves and pour some olive oil all around. This
will make them look shinier and give them extra olive oil flavor!
-Serve it when it cools down, If you wish pour lemon juice while serving!
Bon Apetit!
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Homemade Dolmas or Stuffed Grape Leaves are one of my personal favorites, they will always remind me of my mother's Mediterranean kitchen!
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???? FULL RECIPE:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
???? 1 ½ cup short grain rice
???? 1 large yellow onion, finely chopped
???? 12 oz lean ground beef
???? Kosher salt
???? Black pepper
???? 1 tsp allspice
???? ½ tsp cumin
???? ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint
???? 1 to 2 tomatoes sliced into rounds
???? About 4 cups or more low-sodium chicken broth or water
???? Juice of 2 lemons
How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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How we make wild Syrian grape leaves! #growyourownfood #foraging #offgridliving
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
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Chef: Akis Petretzikis
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