I always think that stuffing vegetables like grape leaves, peppers, tomatoes, onions or zucchini flowers is insane. Whoever invented these dishes must have had a lot of time. Out of all the options grape leaves is the most time-consuming. On the other hand (like the Fiddler of the Roof) these are so delicious; I cannot keep myself from preparing them from time to time.
Yaprak Sarma, definitely my husbands favorite, so whenever I want to be nice to him, or he has been very nice it means that I am in the mood of preparing these. I often add these to the cooking class menu’s too, as these are among the top very typical and popular Turkish dishes.
What size or type of grape leaves are good for yaprak sarma?
To start with; you should buy the leaves with the correct size. In Turkey, the best are sold in the markets, when you are buying tell the seller what you will cook. If you will cook this dish with ground meat stuffing you will need smaller leaves. If you will go for a vegan version cooked with rice you will be offered larger leaves.
Where can you buy grape leaves from?
If you are in Turkey check street markets first as there will be a stall selling fresh grape leaves. Pickle shops are another alternative to buy good quality leaves. The best grape leaves come from the Turkish city called Tokat, because they are the thinner than others and this makes them easier to roll and cook. Supermarkets should be your last choice to buy grape leaves. You will be putting in lot of time, so good quality grape leaves are essential. If you end up with large leaves cut them into half. The stuffed grape leaves with ground meat should have small rolls.
If you are not in Turkey, check Turkish or International Food markets.
How to make dolma:
Start with making the filling, rinse the leaves then soak in boiling water.
Soon you will be ready to roll. Choose a comfortable chair. Open a nice film. Call a friend or your child to help. On the table in front of you you should have washed grape leaves, the pot that you will cook in, the stuffing and a flat plate. Perhaps a few paper towel in case the phone rings.
How to roll the dolmas?
Place a grape leaf on a flat dish. The shiny part should be facing downward. Put a teapoon of the stuffing on the part close to the stem. Fold two sides inwards and roll the wrap upwards like a cigar. Do not roll too loose or tight. Continue until either the leaves or the filling is finished.
When all of the leaves or the stuffing is finished, you are almost finished with the dish. Don’t forget to cover the dolmas with a flat plate, facing downwards, so the rolls do not swim around while cooking.
If you have left over grape leaves you might want to serve them with a lovely Lentil and Bulgur Salad / Bat or you can cook a Grape Leaves Soup. Another alternative is to save the remaining leaves in the freezer to use next time. If you have left over stuffing stuff it in a large tomato or a zucchini and add it to the main pot.
Serve warm with plain yogurt. Enjoy and show off.
Meat Stuffed Grape Leaves / Etli Yaprak Sarma
Ingredients
- 500 grams ground meat
- 400 grams grape leaves
- 75 grams fine bulgur
- 3 onions
- 1 bunch dill
- 1 bunch parsley
- 2 tablespoons tomato paste
- 5 tablespoons olive oil
- 1 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ lemon
- 150 millilitres warm water
Instructions
Stuffing
- Use a large mixing bowl.
- As this dish takes a lot of time feel free to use a food processor to chop the following: onions, parsley, dill.
- Put the following in the bowl. Ground meat, onions, parsley, dill, fine bulgur, paprika, black pepper, salt, tomato paste, 2 tablespoons of olive oil. Mix until well combined.
Leaves
- If you are buying loose grape leaves tell the seller you need small sized ones.
- Soak the leaves in warm water and wash well to get rid of the salt they are preserved in. Then drain.
- Cut off the stems. Keep about 20 of them, discard others. While washing, if you notice big ones or ones that have been ripped separate ande save several of them.
Rolling
- Choose large pot. You can also choose to use a pressure cooker. Drizzle 3 tablespoons of olive oil.
- Toss in the leaf stems you had saved. On top of the stems spread out a layer of leaves that are too large, stiff or ripped. This is done to prevent the grape leaf rolls to get burnt while cooking.
- Now you are ready to roll. On your working place you should have washed grape leaves, the pot that you will cook in, the stuffing and a flat plate.
- Place a grape leaf on a flat dish. The shiny part should be facing downwards. Put a teaspoon of the stuffing on the part close to the stem. Fold two sides inwards and roll the wrap upwards like a cigar. Do not roll too loose or tight. Continue until either the leaves or the filling is finished.
- Place each roll in the pot, starting from the corners, firmly side by side in circles. This is done so that when the water boils they do not float around.
- By the time you are finished with all the rolling the rolls should look like a nicely rolled water hose.
- Make them as small as possible. If you have big leaves cut them in two vertically and roll each one separately.
- Add a 150 millilitres of warm water on top.
- Squeeze the juice of half a lemon on top.
- Put a porcelain plate on the very top so the rolls do not swim around in the pot.
- Cook at high heat first. Then when the water boils, reduce the heat to medium.
- Cook until the leaves are cooked. For about half an hour. If there is no more water left and the leaves are not ready you may add some warm water.
- Serve warm with plain yogurt or yogurt mixed with crushed garlic. Plain pasta will be a good companion.
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