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.
Forkin eredeti receptje
- Teljes idő
- 1 ó 45 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 349 kcal
Allergéninformáció: a következőket tartalmazhatja: tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 30 dbgrape leaf, brined, rinsed
filling
- 250 gground beef, 80/20 lean
- 0,5 csészeshort grain rice, rinsed
- 1 dbyellow onion, finely chopped
- 1 ek.tomato paste
- 2 ek.fresh dill, finely chopped
- 2 ek.fresh mint, finely chopped
- 1 tk.red pepper flake
- 0,5 tk.black pepper, freshly ground
- 1 tk.salt
- 2 ek.olive oil
cooking liquid
- 2 csészewater, hot
garnish
- 0,5 dblemon, sliced
serving
- 0,5 csészeplain yogurt(opcionális)
Eszközök
large bowl · large pot
Elkészítés
Lépésről lépésre
- 1
If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt, then drain well.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 5 p
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
Körülbelül 3 p
A szakács megjegyzése: 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.
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 10
Pour enough hot water over the sarma to just cover them. The plate should remain submerged.
Körülbelül 1 p
- 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.
Körülbelül 1 ó
A szakács megjegyzése: 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.
Körülbelül 1 p
- 13
Serve the yaprak sarma warm, optionally with a side of plain yogurt.
Adagonként
Tápérték
- Kalória
- 349,2kcal
- Fehérje
- 14,4g
- Szénhidrát
- 27,4g
- Zsír
- 20,6g
- Rost
- 1,9g
- Cukor
- 4,3g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
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.
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