Yaprak Sarma (Meat)
This traditional Turkish dish features tender grape leaves filled with a flavorful mixture of ground meat, rice, and aromatic spices. The sarma are slowly simmered to perfection, resulting in a comforting and hearty meal. Serve them warm with a dollop of plain yogurt.
Una recepta original de Forkin
- Temps total
- 1 h 45 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 349 kcal
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 30 ugrape leaf, brined, rinsed
filling
- 250 gground beef, 80/20 lean
- 0,5 tassashort grain rice, rinsed
- 1 uyellow onion, finely chopped
- 1 cstomato paste
- 2 csfresh dill, finely chopped
- 2 csfresh mint, finely chopped
- 1 ctred pepper flake
- 0,5 ctblack pepper, freshly ground
- 1 ctsalt
- 2 csolive oil
cooking liquid
- 2 tassawater, hot
garnish
- 0,5 ulemon, sliced
serving
- 0,5 tassaplain yogurt(opcional)
Estris
large bowl · large pot
Elaboració
Pas a pas
- 1
If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt, then drain well.
Uns 5 min
Nota de cuina: Taste a small piece of grape leaf after rinsing to ensure it's not too salty. If it is, continue rinsing.
- 2
In a large bowl, combine the ground beef, rinsed rice, chopped yellow onion, tomato paste, fresh dill, fresh mint, red pepper flakes, black pepper, and salt. Add the olive oil.
Uns 5 min
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
Uns 3 min
Nota de cuina: Ensure the spices and herbs are evenly distributed throughout the meat and rice mixture.
- 4
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down. Place a small amount of the meat and rice filling near the stem end.
Nota de cuina: The amount of filling will vary depending on the size of your grape leaf; aim for a cylinder about the size of your pinky finger.
- 5
Fold the bottom part of the grape leaf over the filling, then fold in the sides. Roll the leaf tightly from the bottom up to create a compact cylinder.
Uns 30 min
Nota de cuina: Rolling tightly prevents the filling from escaping during cooking, but not so tight that the leaf tears.
- 6
Repeat the rolling process with the remaining grape leaves and filling until all are used.
- 7
Line the bottom of a large heavy-bottomed pot or Dutch oven with a few extra grape leaves or some of the tougher, torn leaves.
Uns 2 min
Nota de cuina: This prevents the sarma from sticking to the bottom and burning.
- 8
Arrange the rolled sarma tightly in concentric circles or rows in the pot, seam-side down, creating layers.
Uns 5 min
Nota de cuina: Packing them snugly helps them maintain their shape during cooking.
- 9
Place a heat-proof plate directly on top of the sarma to keep them submerged during cooking.
Uns 1 min
- 10
Pour enough hot water over the sarma to just cover them. The plate should remain submerged.
Uns 1 min
- 11
Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 60 minutes, or until the rice is tender and the grape leaves are soft.
Uns 1 h
Nota de cuina: Check occasionally to ensure there's enough liquid; add more hot water if needed.
- 12
Carefully remove the plate and arrange the lemon slices on top of the sarma for a final touch.
Uns 1 min
- 13
Serve the yaprak sarma warm, optionally with a side of plain yogurt.
Per ració
Nutrició
- Calories
- 349,2kcal
- Proteïnes
- 14,4g
- Hidrats de carboni
- 27,4g
- Greixos
- 20,6g
- Fibra
- 1,9g
- Sucre
- 4,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover yaprak sarma in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop with a splash of water, or in the microwave until warmed through.