Stuffed Vine Leaves with Minced Beef By Betigul From Sales

Stuffed Vine Leaves with Minced Beef

(Etli Yaprak Sarması or Dolma)

 Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire. Perhaps the best-known is the grape-leaf dolma.The stuffing may or may not include meat. The filling generally consists of rice, minced meat or bulgur. In either case, the filling includes onion, herbs like dill, mint or parsley and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses. Meat dolmas are generally served warm, often with garlic yogurt sauce; meatless ones are generally served cold with lemon.



SAU398: 1tbsp pepper paste
SPI402: 1/2 pinch each  dry parsley
MEA053: 500g minced beef (or minced lamb)

2 medium onions , grated or chopped finely in a processor
1 teaspoon salt
1/2 cup rice
1/2 pinch each mint, dill
1 teaspoon black pepper
3 tbsp. olive oil
Juice of ½ lemons
Vine leaves (500gr)

Step 1:

If you have fresh vine leaves, boil water in a pot. Cook vine leaves ~1 minute in boiling water. Take out and let cool.

If you are using jarred grape leaves, soak them in hot water for an hour; they tend to be salty.

Put minced beef, rice, onion, black pepper, salt, parsley, mint, dill, and 1,5 tbsp. olive oil in a bowl.

Dissolve 1 tbsp. pepper paste with 3 tbsps. hot water and pour this into the bowl.

Mix all the ingredients.

Save the broken, faulty leaves. Use them to cover the bottom of a pot with grape leaves to prevent them from burning.

Step 2:

Now we are ready to stuff the leaves. Take a leaf; remove the stalk with the help of a knife. Then put a piece of stuffing on the leaf as displayed in the picture, fold the side inwards and roll the leaf like a cylinder.

Place it on a smooth surface the vein side up/shiny side down. Place a spoonful of stuffing at the bottom centre of the leaf close to the stem. Fold in two sides first and then the bottom. Then roll it neatly like a cigar. Keep rolling until all the leaves are gone.

Step 3:

Stack stuffed grape leaves in the pot tightly layer by layer.

Step 4:

Add 1,5 tbsp. olive oil, juice of half lemon and water to barely cover the sarmas.

Place a flat-ish plate on top of stuffed grape leaves so that they won’t move around. Start cooking with high temperature until the water boils, then lower the temperature.

Cook the leaves for around 1 hour cooking time depends on the leaves.

Step 5:

Serve the leaves with lemon or yoghurt. If you mix the yoghurt with some garlic, it would be cherry on the cake.

Step 6:


4 Responses to “Stuffed Vine Leaves with Minced Beef By Betigul From Sales”
  1. Terry Larkin says:

    Well done Betigul, they look good enough to eat!! Hint hint

  2. Beti says:

    Thank you Terry 🙂

  3. Mustafa Kiamil says:

    My bet was on Huseyin to win until I saw stuffed vine leaves with minced beef MY FAVOURITE TURKISH DISH, sorry Terry.

  4. Beti says:

    Thank you 🙂

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