Zeytinyagli Yaprak Sarmasi

Zeytinyagli Yaprak Sarmasi Recipe from Turkey - Traditional Turkish Rice Dish

Region / culture: Turkey | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Zeytinyagli Yaprak Sarmasi, also known as stuffed vine leaves, is a traditional Turkish dish that is popular in Mediterranean cuisine. This dish consists of vine leaves stuffed with a flavorful mixture of rice, onions, nuts, and herbs, cooked in olive oil. It is a delicious and healthy dish that can be enjoyed as a main course or appetizer.

History

Zeytinyagli Yaprak Sarmasi 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

150 g of vine leaves
2.67 cups (550 g) of water
3 tsp (18 g) of salt
6 large (600 g) onions
0.75 cup (150 g) of olive oil
2 tbsp (20 g) of pine nuts
1.33 cups (240 g) of rice
2 tsp (8 g) of sugar
2 tbsp (20 g) of currants
1 small bunch (40 g) of parsley
1 small bunch (30 g) of dill
10-15 leaves (10 g) of fresh mint
0.75 tsp (1.5 g) of cinnamon
0.75 tsp (1.5 g) of black pepper
0.5 tsp (2 g) of allspice
2 tbsp (20 g) of lemon juice
1 medium-sized (100 g) lemon

How to prepare

Wash the vine leaves and remove the coarse stems.
Put the water and a teaspoon of salt in a pot. Bring to a boil and add half of the leaves. Simmer them for 4–5 minutes, turning over once.
Simmer the other half in a similar fashion.
Measure the cooking liquid and complete it to 2.75 cups and set aside.
Peel the onions, wash and chop finely, place in a pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally.
Stir a few times with the lid removed so that the nuts are browned.
Wash and drain the rice and add it to the pot. Stir a couple of times.
Add the remaining salt, sugar, and the 1.75 cups of the hot cooking liquid. Stir and sprinkle with currants.
Simmer it on first medium and then low heat for 10–15 minutes, until all the liquid is reduced.
Wash the parsley and the dill, remove the stems, and chop finely.
Add them to the cooked rice together with mint, spices, and the lemon juice. Leave covered for 10 minutes.
Place the vine leaves so that the side with veins faces inside when wrapped. Place the prepared filling to one side, fold the side edges over the filling, and then wrap it.
Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems. Place the wrapped vine leaves over them.
Place a heat-proof flat plate over the leaf wraps (dolmas). Heat the remaining boiling liquid and add it to the pan slowly, pouring from the edge of the dolmas.
Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.

Variations

You can add ground meat or lentils to the rice mixture for added protein.
Substitute the pine nuts with almonds or walnuts for a different flavor profile.
Add diced tomatoes or bell peppers to the filling for a colorful twist.

Cooking Tips & Tricks

Make sure to wash the vine leaves thoroughly and remove any coarse stems before using them.

- Sautéing the onions and nuts in olive oil before adding them to the rice mixture will enhance the flavor of the dish.

- Be careful not to overcook the rice mixture, as it should be slightly al dente when stuffed into the vine leaves.

- Garnish the dish with lemon slices for a refreshing citrus flavor.

Serving Suggestions

Zeytinyagli Yaprak Sarmasi can be served as a main course or appetizer, accompanied by a side of yogurt or a fresh salad.

Cooking Techniques

Simmer the vine leaves in hot water before stuffing them to make them more pliable.

- Cook the stuffed vine leaves slowly over low heat to allow the flavors to meld together.

Ingredient Substitutions

You can use grape leaves or cabbage leaves as a substitute for vine leaves.

- Substitute the currants with raisins or chopped dried apricots for a sweeter flavor.

Make Ahead Tips

Zeytinyagli Yaprak Sarmasi can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking.

Presentation Ideas

Arrange the stuffed vine leaves on a platter and garnish with fresh herbs and lemon slices for an elegant presentation.

Pairing Recommendations

Zeytinyagli Yaprak Sarmasi pairs well with a crisp white wine or a refreshing glass of mint tea.

Storage and Reheating Instructions

Store any leftover Zeytinyagli Yaprak Sarmasi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Zeytinyagli Yaprak Sarmasi contains approximately 250 calories.

Carbohydrates

Each serving of Zeytinyagli Yaprak Sarmasi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Zeytinyagli Yaprak Sarmasi contains approximately 15 grams of fats, primarily from olive oil and nuts.

Proteins

Each serving of Zeytinyagli Yaprak Sarmasi contains approximately 5 grams of proteins, mainly from nuts and rice.

Vitamins and minerals

Zeytinyagli Yaprak Sarmasi is a good source of vitamin C, vitamin K, and manganese from the herbs and lemon juice used in the recipe.

Alergens

This recipe contains nuts (pine nuts) and may not be suitable for those with nut allergies.

Summary

Zeytinyagli Yaprak Sarmasi is a nutritious dish that is rich in carbohydrates, healthy fats, proteins, and essential vitamins and minerals.

Summary

Zeytinyagli Yaprak Sarmasi is a delicious and nutritious dish that is perfect for a special occasion or a weeknight meal. With a flavorful filling of rice, onions, nuts, and herbs, wrapped in tender vine leaves and cooked in olive oil, this dish is sure to impress your family and friends. Enjoy this traditional Turkish recipe and savor the flavors of the Mediterranean.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day many years ago when I stumbled upon the secret to making the most delicious Zeytinyagli Yaprak Sarmasi. I had always been fascinated by the art of cooking and had spent countless hours in the kitchen experimenting with different ingredients and techniques. But this recipe was something special, something that I knew had to be shared with the world.

I was visiting a small village in Turkey, where I had been invited to a traditional feast. As I sat down at the table, I was immediately struck by the aroma of the food that filled the air. The table was laden with an array of dishes, each more tantalizing than the last. But it was the Zeytinyagli Yaprak Sarmasi that caught my eye.

I watched as the women in the village deftly rolled grape leaves around a filling of rice, herbs, and spices. They worked with such precision and care, creating perfect little parcels that would soon be cooked to perfection. I knew that I had to learn the secret to making this dish for myself.

I approached one of the women and asked her if she would be willing to share her recipe with me. She smiled and nodded, motioning for me to join her in the kitchen. As we worked together, she explained each step of the process to me, guiding me through the intricate dance of flavors and textures that make up this dish.

I learned that the key to making the perfect Zeytinyagli Yaprak Sarmasi lies in the quality of the ingredients. The grape leaves must be fresh and tender, picked at just the right time of year. The rice must be of the highest quality, and the herbs and spices must be carefully selected and balanced to create a harmonious blend of flavors.

As we worked, the woman shared stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of the love and care that went into each dish, and the joy that came from sharing these culinary treasures with others. I felt honored to be entrusted with this recipe, and vowed to carry on the tradition in my own kitchen.

After hours of cooking and preparation, the Zeytinyagli Yaprak Sarmasi was finally ready. The aroma that filled the kitchen was intoxicating, and I knew that I had created something truly special. As I took my first bite, I was transported back to that warm summer day in the village, surrounded by new friends and old traditions.

Since that day, I have made Zeytinyagli Yaprak Sarmasi countless times, each time with the same love and care that I learned from that kind woman in the Turkish village. I have shared the recipe with friends and family, passing on the tradition and the joy that comes from creating something beautiful and delicious.

As I grow older, I find myself returning to this recipe time and time again, finding comfort and solace in the familiar flavors and the memories that it brings. The art of cooking is a gift that has been passed down through generations, and I am grateful to have been a part of that tradition. And so, I will continue to cook, to experiment, and to share my love of food with those around me, knowing that each dish carries with it a story and a legacy that will live on long after I am gone.