Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt)

The pride of Turkish housewives: the thinner the vine leaf is rolled, the more skilled the cook is considered. The meat version is eaten warm with yoghurt as a main course.

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Method

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1. Put the vine leaves in hot water for 5 minutes, then rinse in cold water to remove the brine; trim off the tough stems. ⏱ Timer: 5 min
2. Knead the minced meat together with the rice, onion, half the tomato paste, the pepper paste, parsley, mint, pul biber, half the oil, salt and pepper.
3. Lay out a leaf shiny side down, put a teaspoon of filling near the stem end, fold the base and the two sides over, then roll into a tight, finger-thick little log.
4. Line the bottom of a pot with a few torn leaves, and pack the rolls tightly side by side, seam down, in layers if needed.
5. Mix the hot water with the remaining tomato paste, oil, the butter and half the lemon juice, and pour over the rolls. Place a small plate on top so they don't unroll.
6. Simmer covered over low heat for 50-60 minutes, until the rice is cooked and the leaves are soft; top up with a little water if needed. ⏱ Timer: 50 min
7. Rest for 10 minutes, then drizzle with the remaining lemon juice and serve warm with garlic yoghurt. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fresh, young vine leaves also work: blanch them in salted water for 1-2 minutes.
• Pack the rolls tightly side by side so they don't come undone while simmering.

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