Turkish Stuffed Vine Leaves Rolls, Zeytinyagli Yaprak Sarma
Stuffed Grape Vine Leaves, a.k.a. (Zeytinyagli - Cooked in Olive Oil / Vegan version) Yaprak Sarma is a classic dish known throughout Turkey, but especially popular on the Aegean coast and this version is the vegan version without meat in the stuffing and cooked in olive oil.
This flavorful dish features juicy grape leaves stuffed with a mouthwatering mixture of rice, fresh herbs, and spices, all simmered in a rich olive oil sauce.
As a note and clarification, in Turkish sarma refers to dishes with rolled or wrapped vegetables, whereas dolma refers to stuffed vegetables.
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Ingredients:
• Grape vine leaves (fresh or brined), 300 g – about 70 – 80 leaves
• 1 cup baldo or arborio rice
• 2 onions, finely chopped 400 g
• Olive oil, 150 ml
• Pine nuts, 25 g
• Black currants, dried, 25 g – 2 tbsp
• Ground cinnamon, 1 tsp
• Ground pimento, 1 tsp
• Dried mint, 2 tsp
• Black pepper, 1/2 tsp
• Sugar, 2 tsp
• Salt, 2 tsp
• 1 cup water, 200 ml
• Lemon juice, ½ lemon, 2 tbsp
• Dill, chopped, 1/2 cup
• Parsley, chopped 1/4 cup (optional)
• Lemon slices and extra virgin olive oil to garnish
Instructions:
1. Soak the rice in salted warm water for 1 hour, wash and rinse until the water comes out clear
2. Soak the vine leaves in water for 1 hour; wash, rinse and drain.
3. If using fresh / uncooked leaves or if they are not tender, blanch in boiling water for 2 minutes
4. Very finely chop the onions, use a mezzaluna if required
5. Heat up 100 ml olive oil in a pan and cook the pine nuts until slightly browned
6. Add the onions and cook for 15 mins while constantly stirring until soft and light brown
7. Add the rice and cook for 2 – 3 minutes while stirring gently
8. Add the currants and cook for 1 -2 mins
9. Add the spices: cinnamon, pimento, mint, black pepper, sugar and salt
10. Stir and mix to combine all the ingredients and add 1 cup hot water and 2 tbsp lemon juice
11. Cover the lid and cook until the water is absorbed
12. Turn off the heat and transfer the filling into a bowl / tray to cool down
13. Once cooled down, add the chopped dill and parsley and mix to combine and set aside
14. Layer the wine leaves, the shiny side facing down, rough side with the veins facing up
15. Cut off the tip of the stems and add 1 tbsp of the filling onto the middle of the leaves
16. Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder
17. Place some empty wine leaves on the bottom of a large pot and drizzle a little bit olive oil
18. Layer the sarmas into the pot and add couple of lemon slices on top
19. Cover with a heavy plate that fits in the pot and gently press down
20. Add 50 ml olive oil on top and add hot water until the wrapped leaves are slightly submerged (about 300 ml)
21. Cover the lid and turn on the heat and once boiling switch to low heat and cook 40 – 45 mins
22. Let it rest for at least 15 mins before serving or serve cold
23. Garnish with lemon slices and drizzle of extra virgin olive oil before serving
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Step by Step Cabbage Rolls (Sarma)
These delicious sour cabbage rolls are stuffed with beef and rice and pair amazingly well with sour cream or even plain yogurt. Also known as sarma in Bosnian, they are basically a national dish in many European countries and go by various names: sarmale, prakas, kaldolmar, sarma, golabki, holubtsi, dolma, etc.
You can make these cabbage rolls with fresh cabbage (make sure you boil it first for about 15 min) or with sour/fermented cabbage which we prefer in the Slavic region. They are great for making ahead of time and freezing!
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????INGREDIENTS:
◾️1 large head of cabbage (sour or fresh/boiled) or 2 small heads
◾️~2 lb or less or ground beef
◾️1.5 cups short-grain rice
◾️1 medium onion, diced
◾️2 garlic cloves, minced
◾️1.5 tsp salt
◾️1 tsp pepper
◾️1 tbsp paprika
◾️1/4 cup olive oil
◾️1/2 cup warm water
Cook on low for 2.5-3 hours
For thickening:
◾️1 tbsp flour
◾️1 tsp paprika
◾️1/4 cup cold water
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#cabbage #dinner #cabbagerolls
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Sarma Croatian Stuffed Cabbage
I grew up in a very ethnic part of Winnipeg Manitoba. Some of my fondest memories are the flavors and aromas of the many cultural foods I experienced while visiting the homes of neighborhood friends. “Sarma” Croatian Stuffed Cabbage is one of my favorite dishes to eat. This recipe takes some time to prepare but the results are worth it. Go ahead and make a large batch because Sarma freezes extremely well.
Ingredients:
2 cups of regular green cabbage-diced
3 tbsp of tomato paste
2 large onions-diced fine
1 head of garlic-diced
1 head of sour cabbage
1 can of tomato juice – 1.36L
3 tbsp of smoked paprika
1 cup of uncooked white rice
2 eggs
2 cups of celery-diced
1 pound of ground pork
1 pound of ground beef
1 cup of chopped parsley
½ pound of smoked meat
2 tbsp of dried oregano
Cooking oil
1 tsp salt
1 tsp pepper
Preheat the oven to 500F while you are preparing your Sarma rolls. The Sarma will start cooking at 500F, and then be turned down to 350F for the majority of the cooking/baking time.
Prepare the sour cabbage leaves. You can soak the leaves to get rid of excess salt and vinegar. Take a paring knife and cut the core out of the cabbage. Turn the cabbage over and pull off individual leaves. Place in a large bowl that is filled with warm water. As you peel back the leaves, the stem will get thicker. You can use a paring knife to trim off the extra thickness. This makes it easier to work with the leaves when rolling them later.
While the leaves are soaking sauté the onions, celery and garlic in oil until a bit of caramelization takes place.
If there are any leftover leaves of the sour cabbage, they can be diced up fine and added to the bowl with the regular diced-up green cabbage and 3tbsp of tomato paste. This forms the base layer to put in the casserole dish before you place your Sarma rolls on top. Once mixed, put the bowl to the side.
In a large bowl combine 1 pound each of ground pork and beef, 2 eggs, 3 tbsp each of dried oregano and smoked paprika, 1 cup of uncooked rice, 1 tsp of black pepper, 1 cup of chopped parsley and 1 tsp of salt. Add in your garlic, celery and onion mix. Combine all ingredients together. You can use a spoon, but it may be more effective to put on a pair of latex gloves and mix everything well with your hands.
The rice and eggs will act as a binder when cooking. Take a scoop of the meat mixture, place on a sour cabbage leaf and roll it up. If the leaves are large, a leaf can be cut in half to adjust sizing. Push the corners of the leaf in if they are sticking out. Place on a tray or a cookie sheet.
Use a large casserole dish – or as many as you need. Spread some of the tomato paste-cabbage mixture on the bottom of your casserole dish. Place the Sarma rolls tightly together for the first layer. Then take the smoked meat and layer that on top of the Sarma rolls. Next, add more tomato paste-cabbage mixture over the smoked meat. Add another layer of Sarma rolls. Pour the can of tomato juice over everything and put the lid on the casserole dish.
Place the casserole dish in the 500F oven for about 45 minutes until the mixture starts to boil. After that, turn the oven down to 350F. Total cooking time will be around 3.5 hours. Check on the Sarma occasionally and enjoy the smell. Let rest about half an hour before serving. Enjoy!
Chicken Shawarma Arabic Style By Recipes Of the World
#Shawarma #chickenshawarma #recipesoftheworld
Thank you for watching
Ingredients
''''''''''''''''''''
Chicken fillets 2
Yogurt 1/2 Cup
salt 1 tsp or to taste
red chilli powder 2 tsp
Onion powder 1 tsp(optional)
cumin powder 1 tsp
turmeric powder 1/2 tsp
black pepper powder 1 tsp
garlic powder 1 tsp
dry Coriander powder 1 tsp
cinnamon powder 1/2 tsp
red chilli flakes 1/2 tsp
lemon juice 1-2 tbsp
olive oil 1 tbsp
Shawarma sauce:
Sesame seeds (White til)2 tbsp
garlic cloves 4-5
vinegar 1 tbsp
lemon juice 1 tbsp
mayonnaise 1/2 Cup
salt 1/4 tsp
black pepper powder 1/4 tsp
oregano 1/4 tsp
olive oil 1-2 tbsp
Salad:
bell peppers 1 cup
onion Slices 1/2 Cup
lettuce/chinese Cabbage
pickled gherkins
tortilla 3
chill garlic sauce
butter as required
Turkish Stuffed Cabbage Rolls & Giveaway Cooking Class ???? Lahana Sarması
Let's make spicy, Turkish-style stuffed cabbage rolls Lahana sarması.
Stuffed cabbage rolls are a popular and traditional dish in Turkey. We have different recipes but mostly have two varieties, one with ground meat and a vegan version without meat (as an olive oil dish). In this episode, I will make it with ground beef and spices. And with extra tomato garlic sauce, it is a perfect dish for cold winter.
Here is the vegan stuffed grape leaves sarma recipe:
Details for the online cooking class is here:
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Ingredients:
1+1/2 cups + 1-2 mix of bulgur wheat and rice (you can use only rice if you like) - I said 1+1/2 cup each in the video sorry, it is a total of little more than 1+1/2 cups
2 onions
4 cloves of garlic
1 tbsp each tomato and red pepper paste
1 tsp each salt, paprika, black pepper, all-spice
a big handful of parsley
250gr. ground meat
4-5 tbsp olive oil
1/3 cup water
1 medium-size soft cabbage (suitable for rolls, choose with thin soft leaves)
pickled grape leaves (optional)
For the tomato sauce:
1 heaped tsp tomato paste
3-4 tbsp olive oil
1-2 cloves garlic
about 2 cups or more hot water (add until it reached the beginning of the top layer. Check from time to time if there is no water left and dolmas need to cook more, add more hot water little by little each time. At the end of the cooking, there shouldn't be much juice left in the pan. Only as a thick sauce and to re-heat.
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