When I think of sarma, I think of my childhood. Sarma, meaning "wrapped" or "rolled" in Turkish, is a beloved dish that showcases the rich flavours. This recipe, passed down through generations, offers a taste of homemade comfort, prepared with love and care. This also means that a lot of cultures have their own versions of this recipe and that even within the same culture, people enjoy and prepare in different ways. This is my mom's version of the Turkish 'Yaprak Sarmasi' ♡.
Serves about 6-10 people (the first picture is only a part of the amount of sarma's made)
Preparation Time: 1 hour 30 minutes
Cooking Time: 1 hour
INGREDIENTS
For the Filling:
400-450 grams of minced meat
1 jar of grape leaves (60-70 leaves in one jar, keep an extra jar at hand)
1 medium onion, diced
1.5 cups of dolma rice, washed
1 cup of fine bulgur
1 1/2 - 2 tsp salt
1 1/2 tbsp vegeta powder
1 1/2 tbsp dried mint
2 tsp black pepper
2 tsp Turkish chili flakes
1/2 cup olive oil or sunflower oil
1/2 can of crushed tomato (homemade, if available)
For Wrapping:
Canned grape leaves, soaked and stems removed
For the Tomato Sauce:
3 tablespoons of tomato paste
1/2 tablespoon of red pepper paste
Vegetable oil, for mixing
INSTRUCTIONS
Preparing the Filling
In a large mixing bowl, combine the minced meat, diced onion, washed dolma rice, fine bulgur, salt, vegeta powder (my mom's secret ingredient!!), dried mint, black pepper, and Turkish chili flakes.
Drizzle olive oil over the mixture and add the crushed tomato. Mix all the ingredients thoroughly until well combined. Set aside.
Preparing the Grape Leaves
Drain the canned grape leaves and remove the stems. Rinse them gently under cold water to remove excess salt. We usually like to soak the grape leaves overnight, but if that's not possible, let it soak for at least 20 minutes in lukewarm water.
Rolling the Stuffed Grape Leaves
Place a grape leaf on a clean, flat surface with the shiny side down and the veins facing up.
Spoon a small amount of the filling mixture onto the center of the leaf, leaving some space at the edges.
Fold the sides of the leaf over the filling and then roll it up tightly, forming a neat cylinder. Repeat this process with the remaining grape leaves and filling.
Preparing the Tomato Sauce
In a separate bowl, combine the tomato paste (3tbsp) and red pepper paste (1tbsp) . Add a drizzle of vegetable oil (olive or sunflower oil) and mix until you have a smooth tomato sauce.
Add about 1/2 or 1 1/12 glass of water to thin the sauce down.
Cooking the Stuffed Grape Leaves
In a large pot, carefully place the stuffed grape leaves in the pot, seam side down, in a single layer.
Pour the prepared tomato sauce evenly over the stuffed grape leaves.
Add enough water to cover the bottom sarmas. Only let the top layer stay 'bare'
Place a heavy plate on top of the grape leaves to prevent them from unraveling during cooking.
Close the lid and bring the water to a boil over medium-low heat.
Reduce the heat to low and simmer for about 1 hour, checking occasionally to ensure there is still enough liquid in the pot. If needed, add a bit of water.
Once cooked, the grape leaves should be tender, and the filling should be fully cooked.
Serving
Carefully transfer the cooked stuffed grape leaves to a serving platter.
You can serve them warm or at room temperature. They are often enjoyed with a squeeze of lemon or a dollop of yogurt on top.
Enjoy your homemade Turkish stuffed vine grape leaves!
Note: This recipe may be time-consuming, but the delicious results are well worth the effort.
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