Etli Yaprak Dolmasi

Etli Yaprak Dolmasi Recipe from Turkey | Ingredients: grape, grain, salt, onions, garlic, parsley, allspice, pepper, oil, Turkey, lemons, chicken stock, butter

Region / culture: Turkey | Preparation time: 45 minutes | Cooking time: 1-2 hours | Servings: 6-8

Introduction

Etli Yaprak Dolmasi is a traditional Turkish dish made with grape leaves stuffed with a flavorful mixture of rice, onions, garlic, herbs, and ground lamb. This dish is popular in Turkish cuisine and is often served as a main course or as part of a mezze spread.

History

Etli Yaprak Dolmasi has a long history in Turkish cuisine and is believed to have originated in the Ottoman Empire. The dish has been passed down through generations and is a staple in Turkish households, especially during special occasions and holidays.

Ingredients

1 jar of grape leaves
1 cup of long grain rice
A liberal pinch of salt
1-2 large onions, finely chopped
2 cloves of garlic, crushed
2 tbsp of finely chopped parsley
A pinch of ground allspice
A pinch of ground black pepper
3 tbsp of olive oil
1 lb (454 g) of ground meat (turkey, beef or lamb)
juice of 1 to 2 lemons
2 cups of chicken stock or water
butter

How to prepare

Cut the stems of the grape leaves.
Place them in a large bowl, cover with boiling water and soak for 10–15 minutes. Rinse with cold water.
Soak the rice in salted hot water for 25 minutes.
Meanwhile, sauté the chopped onions, garlic, herbs, and seasoning in the oil.
Remove from heat, add the drained rice and the meat, mixing everything together very well.
Place a grape leaf on a work surface, shiny side down. Place about 2 tbsp of the meat mixture near the stem end, then fold in the end and sides and roll up neatly.
Repeat this process until all the leaves are stuffed.
Line the bottom of a large, heavy-based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between.
Pour in the stock or the water, add dabs of butter on the top.
Place a heatproof dish on the top to keep the rolls pressed down.
Cover with a lid and simmer slowly for 1 to 2 hours, or until the leaves are tender.
Serve the "dolma" lukewarm, sprinkled with lemon juice.
Alternatively, you may prefer to serve with a garlic, olive oil, and lemon juice dressing.
Garnish with halved lemon slices.

Variations

Vegetarian: Replace the ground lamb with cooked chickpeas or lentils for a vegetarian version of this dish.
Seafood: Replace the ground lamb with cooked shrimp or fish for a seafood twist on this dish.
Vegan: Omit the meat and add more vegetables, such as mushrooms or bell peppers, for a vegan version of this dish.

Cooking Tips & Tricks

Make sure to soak the grape leaves in boiling water before using them to soften them and remove any excess salt.

- Sautéing the onions, garlic, and herbs before adding them to the rice and meat mixture helps to enhance the flavors of the dish.

- Pressing the stuffed grape leaves down with a heatproof dish while cooking helps to keep them compact and prevents them from unraveling.

- Serve the dolma with a garlic, olive oil, and lemon juice dressing for added flavor.

Serving Suggestions

Etli Yaprak Dolmasi can be served as a main course with a side of yogurt or a fresh salad. It can also be served as part of a mezze spread with other Turkish dishes.

Cooking Techniques

Sautéing: Sautéing the onions, garlic, and herbs before adding them to the rice and meat mixture helps to enhance the flavors of the dish.

- Simmering: Simmering the stuffed grape leaves slowly in a pot helps to cook them through and infuse them with flavor.

Ingredient Substitutions

Rice: You can use bulgur or quinoa instead of rice in this recipe.

- Meat: You can use ground beef or ground turkey instead of lamb in this recipe.

Make Ahead Tips

You can prepare the stuffed grape leaves ahead of time and refrigerate them until ready to cook. This dish also freezes well, so you can make a large batch and freeze the leftovers for later.

Presentation Ideas

Arrange the stuffed grape leaves on a platter and garnish with lemon slices and fresh herbs for a beautiful presentation. Serve with a side of yogurt or a fresh salad for a complete meal.

Pairing Recommendations

Etli Yaprak Dolmasi pairs well with a crisp white wine or a light red wine. You can also serve it with a glass of Turkish tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dolma in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Etli Yaprak Dolmasi contains approximately 350 calories.

Carbohydrates

Each serving of Etli Yaprak Dolmasi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Etli Yaprak Dolmasi contains approximately 15 grams of fats.

Proteins

Each serving of Etli Yaprak Dolmasi contains approximately 20 grams of proteins.

Vitamins and minerals

Etli Yaprak Dolmasi is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains wheat (from the bulgur) and may contain traces of nuts.

Summary

Etli Yaprak Dolmasi is a nutritious dish that is rich in carbohydrates, proteins, and fats. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Etli Yaprak Dolmasi is a delicious and nutritious Turkish dish made with grape leaves stuffed with a flavorful mixture of rice, onions, garlic, herbs, and ground lamb. This dish is perfect for special occasions or as part of a mezze spread. Enjoy this traditional Turkish dish with family and friends!

How did I get this recipe?

. The first time I saw this recipe, I was immediately hooked. It was a hot summer day in the bustling streets of Istanbul, and I had stumbled upon a small market filled with the most vibrant produce I had ever seen. As I wandered through the stalls, taking in the sights and smells of the fresh fruits and vegetables, I came across a little old lady selling a variety of stuffed grape leaves.

I had never tried Etli Yaprak Dolmasi before, but something about the way the old lady meticulously wrapped each leaf with care and precision drew me in. I watched as she expertly filled each leaf with a savory mixture of ground meat, rice, onions, and spices before arranging them neatly in a pot. The tantalizing aroma that wafted from her makeshift kitchen made my mouth water, and I knew I had to learn how to make this dish for myself.

I approached the old lady and asked if she would be willing to share her recipe with me. She smiled warmly and nodded, gesturing for me to come closer. As she began to explain the process to me in her soft, melodious voice, I could tell that this recipe was something truly special to her. She spoke of how she had learned to make Etli Yaprak Dolmasi from her own grandmother, who had passed down the tradition through generations of their family.

I listened intently as she shared the ingredients and steps involved in making the dish, taking mental notes of every detail. She emphasized the importance of using fresh grape leaves and high-quality meat, as well as the need for patience and precision when rolling the dolmas. I could sense the passion and pride she had for this recipe, and I felt honored to be entrusted with such a cherished family secret.

After saying my goodbyes to the old lady, I hurried home to my tiny apartment with a newfound sense of excitement. I gathered all the necessary ingredients and set to work, carefully following the instructions she had given me. As I mixed the meat, rice, and spices together, the familiar scents filled the air, transporting me back to that bustling market in Istanbul.

With each grape leaf I rolled, I felt a sense of connection to the generations of women who had come before me, passing down their knowledge and traditions through the art of cooking. As the dolmas simmered on the stove, the anticipation grew, and I couldn't wait to taste the fruits of my labor.

When the dish was finally ready, I sat down at the table with a plate of steaming Etli Yaprak Dolmasi before me. The flavors were rich and comforting, a perfect blend of savory and tangy notes that danced on my taste buds. I closed my eyes and savored each bite, feeling grateful for the old lady who had shared her recipe with me and for the culinary journey it had taken me on.

From that day on, Etli Yaprak Dolmasi became a staple in my cooking repertoire, a dish that I would prepare for special occasions and family gatherings. Each time I made it, I would remember the old lady in the bustling market and the lessons she had imparted to me. And as I shared this recipe with my own loved ones, I knew that I was passing down a piece of history and tradition that would continue to bring joy and connection for generations to come.