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Etli Yaprak Sarma (Stuffed Leaves with Meat)

Written By THA on Friday, 1 June 2012 | 01:26

Eatery /
Etli Yaprak Sarma (Stuffed Leaves with Meat)

Stuffed vegetables have an important place in Ottoman cuisine. This is the season of vine leaves, so I decided to cook Yaprak Sarma. You can use vegetables like tomato, zucchini, bell pepper, or cabbage inside, and yoghurt is a great accompaniment for these dishes.

If you are not fan of meat dishes, you can try the vegetarian olive oil version of stuffed vine leaves which i will give the recipe later on.


30-35 vine leaves (fresh leaves. If they are kept in brine, leave them in water overnight)
125-150 gr ground beef (if you want you can use lamb)
1 medium size onion, grated
1 medium size tomato, grated
1/2 table spoon tomato paste
1/2 table spoon red pepper paste (I used hot, as you wish you can use mild)
1 tea spoon salt
1 tea spoon mint
1 tea spoon red pepper
2 slices lemon

Boil vine leaves in water for 2-3 minutes until they soften slightly, but still undercooked. Drain, and allow to cool.

Mix well all other ingredients in a bowl, except lemon.

Place the mixture inside the vine leave and roll, as shown in the pictures. You should close the vine leaf like an envelope and roll it.

Place stuffed leaves into a non stick pot. Lay them next to each other, avoid space but dont squeeze much. Put the lemon slices on top. Lemon will give a slightly sour taste, which is yummy.

In another bowl, put some tomato paste into hot water, mix and pour onto the stuffed rolls. It should cover all the rolls.

Cover the pot. Cook for a few minutes on high heat till it boils. Then cook on the low heat for around 30-35 min, until they soften and absorb the water. If they absorb all water and are still not cooked, you can add more water and cook a bit more.

Serve warm with yoghurt..

Bon Appétit..

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