Guided Walking Holidays


Nuray's Cheese roles

Turkish Recipe

Stuffed Wine Leaves

These delicious little parcels are not difficult to make and bear little resemblance in taste to the mass produced variety.


Stuffing

  • 250 g long grain rice
  • 6 onions(very finely chopped or grated,
  • 1 tomato, skinned and finely chopped
  • 3 tbsp pine nuts
  • 2 tbsp currants, ½ bunch dill finely chopped
  • ¼ bunch fresh mint chopped
  • 1 tsp allspice, ½ tsp cinnamon
  • 1 tsp sugar, salt, pepper
  • 1 glass olive oil
  • 1 glass hot water

Method

  • Finely chop or grate onions (or use food processor); using large pan, heat olive oil, fry onions and pine nuts until lightly browned.
  • Add rice, stir and cook for a few minutes;
  • add tomatoes, currants, spices, sugar, water, salt and pepper; stir, cover and cook gently over low heat for about 20 minutes, until liquid is absorbed.
  • Stir in mint and dill and leave to cool.

Stuffed wine leaves (Yaprak Sarma)

  • 500 g fresh vine leaves,
  • ½ cup olive oil, lemon slices (enough to cover)
  • Pinch of sugar

Method


  • Wash well, place in plenty of boiling water for about 2-5 minutes.
  • Quickly drain and plunge into cold water; remove stalks.
  • Lay the leaves with glossy side down, veined side up and with the stem towards you.
  • Place a teaspoon of stuffing near the stem and fold the leaf edges inward over the stuffing, then roll the leaf away from you to form the dolma, which should be finger-shaped and a firm little roll.
  • When all ready, tear discarded leaves and line base of large pan.
  • Place the dolma on the bed of leaves, with their edges downwards and next to each other and make a second layer if necessary.
  • Pour on olive oil, hot water, sugar and arrange the lemon slices on top.
  • Use heatproof plate as a weight cover, bring to boil, then cook gently for about 35 minutes; when tender, pour off any excess water and leave to cool, with lid on.
  • Serve with lemon wedges.
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