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Etli Yaparak Sarma

Serves 4 to 6 Entree meat

Etli Yaparak Sarma

Etli Yaparak Sarma hails from the coastal regions of Turkey's Black Sea, where the lush landscape and abundant vineyards offer a fitting backdrop for this cherished dish. Traditionally enjoyed during family gatherings or special occasions, this version captures the essence of home cooking, with its roots firmly planted in the region's culinary practices. Here, salt is measured by instinct, and the richness of the meat is celebrated with a generous hand.

The resulting rolls are tender and savory, with the subtle tang of grape leaves enveloping a fragrant filling of beef, rice, and dill. The textures meld together seamlessly, offering a satisfying bite that speaks of careful preparation and local flavor. Serve these sarmas warm, and let them take pride of place on your table, inviting everyone to share in their comforting embrace.

Ingredients

  • 400 ggrape leaves
  • 300 gground beef
  • 150 grice
  • 1onion
  • dill — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the filling for your Etli Yaparak Sarma. In a large mixing bowl, combine 300 g of ground beef, 150 g of rice, and one finely chopped onion. Add a generous pinch of fine sea salt and freshly ground black pepper, adjusting to your taste. Mix in a handful of chopped dill, ensuring all ingredients are evenly distributed throughout the mixture.
  2. Prepare the grape leaves by rinsing 400 g of them under cold water to remove any brine. Pat them dry with a clean kitchen towel. If the leaves are large, trim any thick stems and cut them in half to make rolling easier.
  3. Take a grape leaf and place it shiny side down on a flat surface. Place a small amount of the meat mixture, about the size of a walnut, near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly towards the tip, creating a neat little package. Repeat this process until all the filling is used.
  4. In a large, heavy-bottomed pot, heat a generous amount of oil over medium heat. Arrange the stuffed grape leaves seam side down in the pot, packing them snugly in a single layer. If necessary, create a second layer, but ensure they are tightly packed to prevent them from unrolling during cooking.
  5. Once all the grape leaves are in the pot, add enough water to just cover them. Place a heatproof plate on top to keep them submerged. Cover the pot with a lid and bring to a gentle simmer over low heat.
  6. Allow the grape leaves to braise gently for about 45 minutes, or until the rice is tender and the leaves are soft. You will know they are done when the leaves are tender to the touch and the filling is cooked through, with the rice having absorbed the flavors of the meat and spices.
  7. Once cooked, carefully remove the grape leaves from the pot using a slotted spoon, allowing any excess liquid to drain off. Taste one for seasoning, and if necessary, sprinkle a little more salt over the top before serving. Arrange them on a platter and serve warm, accompanied by rice, bread, or a fresh salad.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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