Turkish Stuffed Grape Leaves Recipe | How to make the Best Sarma
STEP BY STEP RECIPE:
Turkish Stuffed Grape Leaves Recipe (Grape Leaves with rice) | Dolma Recipe | how to make Dolma
Ingredients
300 gr pickled grape leaves
2 cups of rice
2 tomatoes
1 big onion
9-10 branches of parsley
2 dessert spoon of dry mint
2 soup spoon of dry black currants
1 lemon
4 tbs of cooking oil
Half glass of olive oil
1 dessert spoon of salt
Preparation
-Start by chopping the onions finely, combine half of cooking oil with half of the olive oil and roast the
onions in a big pot.
-Add grated tomatoes.
- Wash the rice and black currants, chop the parsley finely and add all these in to the pot.
-After a minute, add dry mint and salt.
-Add 1 cup of boiling water and boil the mix for one minute.
-Turn off the stove, put the cover on and leave it for brewing.
-Wash the pickled grape leaves a little bit to take away the extra saltiness. (If your grape leaves are
not pickled, just wash them and boil them in salty water)
-When the rice mix is read and brewed. (The rices should be a bit hard to be eaten, since it will cook
once again, it should be this way) you can start rolling your sarmas!
-Take each leave carefully, rip out the little branches, and place some of the rice mix in the middle,
start rolling one by one. (Hard to explain here, please watch the video)
-Put aside the big and thick leaves, and use them to cover inside of the pot. So your sarmas won't
touch the ground or walls of the pot. This will avoid them opening while cooking.
-Place the sarmas into the pot.
-Put some lemon slices on the top and cover them all with big thick grape leaves.
-Cook for 30 minutes on low heat.
-When it' s done cooking, take of the top covering big leaves and pour some olive oil all around. This
will make them look shinier and give them extra olive oil flavor!
-Serve it when it cools down, If you wish pour lemon juice while serving!
Bon Apetit!
*Video stealing won't be tolerated.
* Video hırsızlığı tolere edilmeyecektir. Hukuki işlemlere başvurulacaktır.
BEST Lebanese Stuffed Grape Leaves!
These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!
Here are some other videos you might like:
Vegetarian Stuffed Grape Leaves:
Lebanese Tabbouleh Salad:
Lebanese Kibbeh with Yogurt:
???? STUFFED GRAPE LEAVES INGREDIENTS
2 tablespoons olive oil plus more for drizzling between layers
1 pound ground beef
1/2 teaspoon salt plus more for seasoning layers
2 teaspoons AllSpice
1 1/2 cups short grain rice
1/4 teaspoon cinnamon
1 jar grape leaves about 60-70 in brine
2 medium Yukon gold potatoes sliced
1/4 cup lemon juice
INSTRUCTIONS
Prepare Stuffing (Hashweh)
1. Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and AllSpice.
2. Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Grape Leaves Preparation
5. Drain grape vine leaves and soak them in a large bowl of water.
6. Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Stuff, Wrap and Cook
7. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
8. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
9. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
10. Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
11. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
GRAPE LEAVES:
BOWLS:
COOKING PAN:
SINGLE BURNER:
CUTTING BOARD:
KNIVES:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Ingredients you’ll need
0:59 Preparing the beef and rice
1:59 Preparing the grape leaves
3:29 Preparing the cooking pot
5:09 Cooking the stuffed grape leaves
5:28 Finished product
6:03 Taste test
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#grapeleaves #stuffedgrapeleaves #lebanesestuffedgrapeleaves #lebaneserecipe
Greek Stuffed Vine Leaves With Rice and Herbs | Dolmadakia Yalantzi ????
Dolmadakia, the Greek stuffed vine leaves, is one of the most iconic recipes of Greek cuisine. There are many varieties, the meatless version /Ντολμαδάκια Γιαλαντζί / is the most common.
Ingredients for 7-8 portions
• 80-90 fresh vine leaves
• 100ml extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 large spring onion, green parts only
• 1 cup finely chopped fresh dill
• 1 cup finely chopped flat-leaf parsley
• 1 cup finely chopped fresh mint
• ground allspice, freshly ground nutmeg
• 300 g rice, soaked in cool water for 10 minutes, then drained /I used the Greek rice called glasse
• salt and freshly ground black pepper
• juice from 2 small lemons
• handful of pine nuts
• Plain Greek yogurt, for serving (optional)
• 500ml water
Instructions
1. Add the vine leaves to the boiling water and keep for 10 minutes. Remove the leaves using a slotted spoon. Set aside.
2. Combine all ingredients rice, onion, spring onion, dill, parsley, mint, salt, allspice, nutmeg, pepper, juice from 1 lemon, 50ml olive oil.
3. Line the bottom of a large pot with 3 layers of vine leaves (these will prevent the dolmadakia from scorching)
4. Working one at a time, place the leaves, bottom-sides up with the points facing you. Place a tablespoon of filling in the centre of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to cigar shape. Place the roll, seam side down, in the pot. Continue with the remaining leaves and filling, placing them tightly together in the pot.
5. Add the water, lemon juice, olive oil and pine nuts. cover with a small plate for the press so that the dolmadakia do not float and unfold, after 10 minutes as the water boils, remove the plate and reduce the heat. and cover the pan; cook until the rice is tender, about another 35 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping.
7. And Enjoy!!!
Thank you for supporting my channel!
Please follow me on Instagram
HOW TO MAKE STUFFED GRAPE LEAVES | WARAG ENAB ( arabic food )
INGREDIENTS
grape vine leaves
grain rice
onion
olive oil
tomatoes
parsley
coriander
dry mint
pomegranate molasses
black pepper maggi powder
paprika
lemon juice
WARAG ENAB THERE ARE MANY VARIATIONS OF THIS DELICIOUS DISH FROM ALL AROUND THE WORLD,BUT TODAY IM SHARING THE WAY I MAKE THIS RECIPE...I HOPE YOU TRY THIS....
PLEASE HIT THE SUBSCRIBE BUTTON AND TAP THE BELL ICON THANK YOU
Cook with us! | InstantPot STUFFED GRAPE LEAVES!
Hi everyone!
We hope you enjoyed this stuffed grape leaves recipe! Please let us know if you'd like us to film more videos like this.
Ingredients (adjust amount to how big of a batch you want to make):
Stuffing:
- 4 bunches of parsley
- 8 tomatoes
- 1 bunch of green onions
- 5 squeezed lemons
- 1/2 can of tomato paste
- 2 cups of Italian rice
- pomegranate molasses
- olive oil
- vegetable oil
- salt
- dried oregano (you can do dried mint leaves instead)
- sumac spice
- hot pepper spice (optional)
Other ingredients:
- fresh or (2) jars of grape leaves
As always thank you so much for the love and support and we'll see you in a new video next week iA!
Greek Dolmades
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen