Yaprak Sarma (Meat)

下ごしらえ

材料

作り方

手順

1. 1

   If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt, then drain well.

   約5 分

   調理のヒント： Taste a small piece of grape leaf after rinsing to ensure it's not too salty. If it is, continue rinsing.

2. 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.

   約5 分

3. 3

   Mix the filling ingredients thoroughly with your hands until well combined.

   約3 分

   調理のヒント： Ensure the spices and herbs are evenly distributed throughout the meat and rice mixture.

4. 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.

   調理のヒント： 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. 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.

   約30 分

   調理のヒント： Rolling tightly prevents the filling from escaping during cooking, but not so tight that the leaf tears.

6. 6

   Repeat the rolling process with the remaining grape leaves and filling until all are used.

7. 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.

   約2 分

   調理のヒント： This prevents the sarma from sticking to the bottom and burning.

8. 8

   Arrange the rolled sarma tightly in concentric circles or rows in the pot, seam-side down, creating layers.

   約5 分

   調理のヒント： Packing them snugly helps them maintain their shape during cooking.

9. 9

   Place a heat-proof plate directly on top of the sarma to keep them submerged during cooking.

   約1 分

10. 10

    Pour enough hot water over the sarma to just cover them. The plate should remain submerged.

    約1 分

11. 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.

    約1 時間

    調理のヒント： Check occasionally to ensure there's enough liquid; add more hot water if needed.

12. 12

    Carefully remove the plate and arrange the lemon slices on top of the sarma for a final touch.

    約1 分

13. 13

    Serve the yaprak sarma warm, optionally with a side of plain yogurt.