Stuffed Grape Leaves – Turkish Sarma – Turkish Cuisine

kenan1989 (62)in #food • 7 years ago

Place of origin Stuffed Grape Leaves ( Sarma) is Turkey. It is found when the Ottoman period. As you probably know Ottoman Empire ruled many area such as Caucasus, Balkans and Central Europe. Wherever is this dish of origin, It doesn't matter for you. You'll just enjoy when you cook it. Sarma is super delicious. 😊

Untitled-1...jpg

Ingredients
300 gr of pickled leaves
2 cups of rice
2 tomatoes
1 big onion
9-10 branches of parsley
2 dessert spoons of dry mint
2 tbs of dry black currants
1 dessert spoon of salt
1 lemon
4 tbs of cooking oil
Half glas of olive oil

Pour the olive oil and the cooking oil into the pan. Chop the onion and then add the chopped onions in the the pot. Cook it for a while. While its cooking, grate the tomatoes and chop the parsley. When onions are roasted, add the tomatoes into the pan and let them cook a little bit. And then add the parsley, washed currants, mint,salt,washed rice, a glass of boiling water cook it for 1 minute then turn off the stove off and let it brew for 10-15 minutes. Transfer the brewed ingredient into a bowl. Choose the biggest and thickest leaves, use them to cover insede of the pot. THE MOST IMPORTANT PART, ROLL THE LEAVES WITH RICE MIX VERY THIN AND TALL. Follow the pictures below.

Untitled-2.jpg

Untitled-6.jpg

Untitled-16.jpg

Place some lemon slices on the top, to avoid sarma opening cover everything with thick leaves. Add boiling water in to pan till all the sarma are covered in water. Cook for 30 minutes in low tempature. When it’s done cooking, put away the top leaves and lemons. Pour some olive oil to on the Sarmas so they will shiny. You can serve it when it’s cooled down.