Stuffed Grape Leaves (Yaprak Sarması)

Stuffed Grape Leaves, or Yaprak Sarması in Turkish cuisine, are a delightful dish featuring rice, herbs, and spices wrapped in tender grape leaves. This traditional recipe combines the fresh flavors of herbs with the tanginess of grape leaves, offering a unique culinary experience. The process of rolling and stuffing the leaves requires care and attention, resulting in a dish that looks and tastes great. Enjoyed as an appetizer or main course, Stuffed Grape Leaves are a flavorful addition to any meal, showcasing the rich culinary heritage of Turkey.

Ingredients

• 1 whole jar grape leaves, drained and rinsed
• 1 cup long-grain white rice
• 1/2 cup olive oil, divided
• 1 medium onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup pine nuts
• 1/4 cup currants
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon juiced
• 2 cups vegetable broth

Instructions

1. Rinse the grape leaves thoroughly to remove excess salt.
2. In a large bowl, mix the rice, half of the olive oil, onion, dill, mint, pine nuts, currants, cinnamon, salt, and pepper until well combined.
3. Place a grape leaf flat on a work surface, shiny side down, and trim any stems. Spoon a small amount of the rice mixture onto the center of the leaf.
4. Fold the bottom of the leaf over the filling, then fold the sides in and roll it up tightly like a cigar.
5. Repeat the process with the remaining grape leaves and filling, placing them seam side down in a large pot.
6. Drizzle the remaining olive oil over the stuffed leaves, then pour the lemon juice and vegetable broth over the top.
7. Place a plate on top of the grape leaves to keep them secure during cooking. Bring the liquid to a boil, then reduce heat and simmer for 1 hr.
8. Once cooked, remove the plate and let the grape leaves cool slightly before serving. Serve warm or at room temperature.

Keywords: Lunch, Herbal, Traditional, Rice, Appetizer

Spice Rack: Cinnamon

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