Turkish cuisine · Salads & Mezze

Yaprak Sarma

Stuffed grape leaves with rice, onion and spices.

Ingredients · for 4 servings

• 40 grape leaves
• 200 g rice
• 2 onions
• Pine nuts
• Olive oil
• Lemon

Instructions

1. Finely dice the onions and sweat in olive oil for 4 min until translucent; add the rice, spices and 100 ml water and sweat for 5 min until the rice is translucent.
2. Dip the grape leaves briefly in hot water and drain.
3. Lay the grape leaves shiny-side down and put 1 tsp filling in the center of each.
4. Fold in the sides and roll up tightly into little cigars – not too tight, the rice will still swell.
5. Layer tightly side by side in a pot, cover with olive oil, lemon and water and weigh down with a plate.
6. Simmer covered at gentle heat for about 45 min until the rice is done.
7. Let cool and serve lukewarm with lemon.