Turkish Sarma with Vine Leaves

TopatoTopato
Darth Vader
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"Here are the infamous Turkish Sarma with aromatic filling, a sort of recipe challenge for any homemaker."
Preparation45 min.
Cooking60 min.
Тotal105 min.
Servings6
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  • Rating5 out of 5

Ingredients

  • vine leaves - 9 oz (250 g)
  • olive oil - 1 cup, or oil
  • sugar - 1 pinch
  • salt
  • lemon juice - 1 lemon juice
  • For the stuffing
  • rice - 1 cup (250 g)
  • olive oil - 1 cup (250 ml), or oil
  • onions - 26.5 oz (750 g) finely chopped
  • walnuts - 1 2/3 tbsp (25 g) crushed or other nuts
  • raisins - 1 2/3 tbsp (25 g)
  • salt - 1 tsp
  • sugar - 1 tbsp
  • water - 1 cup (250 ml) boiling
  • parsley - finely chopped
  • dill
  • spearmint
measures

Preparation

Boil the vine leaves for 5 min. in a little water with lemon juice. Pour the water out, let the leaves cool. Lay out the toughest leaves at the bottom of a pot.

For the stuffing, braise the onions in the heated olive oil or oil until golden, then add the cleaned rice and nuts. Stir until the rice also turns golden (about 30 min.). Add the sugar, salt and raisins.

Pour boiling water on and stir again. Add the parsley, dill and spearmint, wait for the water to soak in. Form sarma using the vine leaves and arrange in a pot.

Add the water, enough to cover the sarma, add the olive oil, salt and sugar to taste. Cover with a plate, press down and boil about 1 hour. Serve cold.

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