If you're looking to explore the rich and flavorful world of Turkish cuisine, then this Olive Oil Stuffed Grape Leaves recipe, known as Sarma, is a must-try. Sarma is a beloved dish in Turkey, often enjoyed as an appetizer or as part of a meze spread. Made with tender grape leaves wrapped around a savory filling of rice, herbs, and spices, it's a dish that perfectly balances simplicity with elegance.
In this recipe, we’ll guide you through the steps to create these delicious rolls, which are not only healthy and vegan but also bursting with authentic Mediterranean flavors. Whether you’re a seasoned cook or new to Turkish cuisine, this step-by-step guide will make it easy to recreate this traditional dish in your own kitchen. Gather your ingredients and let's roll up some delightful sarma that’s sure to impress at any gathering! And if you'd like to see the full process in action, be sure to check out the video on YouTube:
Now, let’s get started on making this delightful Turkish delicacy!
Ingredients:
- 1.5 tea glasses of pure olive oil 1 teaspoon black pepper (heaping) 1 teaspoon red pepper flakes and ground red pepper (heaping) 1 teaspoon dried mint (heaping) 1 teaspoon dried basil (Reyhan) for a unique aroma Salt to taste (I used 1 teaspoon, adjust based on your salt type) 1 bunch of parsley, finely chopped 1 bunch of dill, finely chopped 2.5 medium onions, finely chopped 2 large tomatoes, peeled and pureed 2 cups of washed and pre-soaked (in lemony, salty boiling water for 10 minutes) rice 750 grams of grape leaves Instructions:
Prepare the Filling:
In a pan, sauté the finely chopped onions in olive oil until soft. Drain the soaked rice and add it to the onions, sautéing together for 2-4 minutes. Add the tomato puree to the mixture and stir for 2-3 minutes (I avoid adding extra water as it can alter the flavor). Mix in the spices, parsley, and dill. Stir for another 2-3 times and then turn off the heat. Transfer the mixture to a dish and let it cool for 10-15 minutes.
Rolling the Sarma
Place the grape leaf on a flat surface with the vein side up. Remove the stem. Place a teaspoon of the filling onto the center of the leaf. If you prefer thin rolls, spread the filling horizontally across the leaf. Fold the right side of the leaf over the filling, then the left, and finally roll it tightly from the bottom up, ensuring the filling is securely enclosed. Continue this process until all the leaves and filling are used.
Layering and Cooking the Sarma
