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STUFFED VINE LEAVES WITH OLIVE OIL

Fırst of all, It is a famous dish in Turkey. Especially our mothers make them really well. They are best when rolled very thin but it takes a lot of practice so it is seen as talent if you can make them thin. Hence, our mothers are really talented. It's generally served cold with lemons, there is also hot version of this dish which does not include olive oil that is served in normal days, but this version is generally made in but not limited to holidays such as bayrams.

Ingredients

·         500g vine leaves (or cabbage leaves): as thin as possible

·         1 kilo onions

·         1.5 cups rice

·         1 water glass olive oil

·         3 cups boiling water

·         1 tablespoon pimento

·         2-3 lumps of sugar

·         1 lemon

·         A pinch of salt

·         Chopped mint leaves (optional)

·         A pinch of black pepper

     Instructions

1

Carefully remove the grape leaves from their jars and place them in a large mixing bowl. Fill the bowl with hot water and drain. Repeat this step two more times and leave the leaves to soak in the final batch of water.

2

Place the hamburger, rice, diced onion, dill, salt, pepper and diced tomatoes in the large mixing bowl and blend them well.

3

Remove a grape leaf from the bowl and place it on the counter with the underside facing up. Place a small spoonful of the meat mixture into the center of the leaf and form it into a log shape. Fold the bottom and top of the leaf inward over the meat, as though folding a burrito. Roll tightly from the side to form a cigar-like shape. Repeat this step with all the remaining meat.

4

Place the remaining grape leaves on the bottom of the saute pan and stack the uncooked sarma into the pan up to three layers high. Place the heavy dinner plate on top of the sarma face down and fill the pan with water until the water is coming over the plate's edges.

5

Place the pan on the stove at medium-high heat and cover. Bring the pan to a boil, then reduce the heat to medium and cook for one hour. Carefully remove the plate using tongs, stack the sarma on a serving platter and serve with fresh yogurt.

ENJOY YOUR MEAL :)

YASEMİN EROĞLU 

ESRA ELDEM