Olive Oil Stuffed Grape Leaves Recipe | Turkish Sarma

Ingredients:
• 1.5 tea glasses of pure olive oil
• 1 teaspoon black pepper (heaping)
• 1 teaspoon red pepper flakes and ground red pepper (heaping)
• 1 teaspoon dried mint (heaping)
• 1 teaspoon dried basil (Reyhan) for a unique aroma
• Salt to taste (I used 1 teaspoon, adjust based on your salt type)
• 1 bunch of parsley, finely chopped
• 1 bunch of dill, finely chopped
• 2.5 medium onions, finely chopped
• 2 large tomatoes, peeled and pureed
• 2 cups of washed and pre-soaked (in lemony, salty boiling water for 10 minutes) rice
• 750 grams of grape leaves
Instructions:
1. Prepare the Filling:
• In a pan, sauté the finely chopped onions in olive oil until soft.
• Drain the soaked rice and add it to the onions, sautéing together for 2-4 minutes.
• Add the tomato puree to the mixture and stir for 2-3 minutes (I avoid adding extra water as it can alter the flavor).
• Mix in the spices, parsley, and dill. Stir for another 2-3 times and then turn off the heat. Transfer the mixture to a dish and let it cool for 10-15 minutes.
2. Rolling the Sarma:
• Place the grape leaf on a flat surface with the vein side up. Remove the stem.
• Place a teaspoon of the filling onto the center of the leaf. If you prefer thin rolls, spread the filling horizontally across the leaf.
• Fold the right side of the leaf over the filling, then the left, and finally roll it tightly from the bottom up, ensuring the filling is securely enclosed.
• Continue this process until all the leaves and filling are used.
3. Layering and Cooking:
• Line the bottom of a pot with the grape leaf stems and any torn leaves to prevent the sarma from sticking.
• Arrange the stuffed grape leaves neatly in the pot. After each layer, place a few slices of lemon before starting the next layer.
• Once all the sarma are in the pot, drizzle with a little more olive oil and add water just enough to cover the sarma.
• Place a plate on top of the sarma to keep them from unrolling during cooking.
• Cook on low heat until the leaves are tender and the filling is fully cooked, typically around 40-50 minutes.
Enjoy your delicious homemade sarma!
#cooking #turkishcuisine #easyrecipes #homemadecooking #foodie #eggplantrolls #recipe #sarmatarifleri #grapeleaves

[@codinglifemindfully]

Hello! After placing the stuffed grape leaves in the pot and bringing them to the stove, add 2 cups of boiling water. I mentioned this in the recipe, but it was not included in the video. If the leaves are still not fully cooked after some time of boiling, you can add an additional half cup of boiling water. The leaves should be cooked in about 1.5 hours, but please note that cooking time and water addition may vary depending on the type of grape leaves used, as it can differ from region to region. Thank you for your understanding.

[@seherkurt-f4f]

🤩🤩🤩🤩🤩

[@user-vs4db2fr4z]

Благодарю за рецептик 👍👌❤️👍

[@codinglifemindfully]

Много благодаря за коментара. Няма проблем! Ако имате нужда от нещо или искате да опитате други рецепти, мога да опитам да помогна, въпреки че не знам как да говоря български 🎉🙌🌻

[@Organikevren]

[@codinglifemindfully]

😂😂❤