Zeytinyağlı Yaprak Sarma Recipe: A Classic Turkish Delight
Zeytinyağlı Yaprak Sarma is a traditional Turkish dish made with vine leaves stuffed with a delicious mixture of rice, onions, pine nuts, and spices, all cooked in olive oil. This vegetarian version of sarma is commonly served cold as an appetizer or side dish and is a favorite during Turkish feasts and celebrations. The tender vine leaves combined with the flavorful filling make Zeytinyağlı Yaprak Sarma a light, healthy, and satisfying option for any meal. The name literally translates to “vine leaves stuffed with olive oil,” highlighting the importance of this rich ingredient in Turkish cuisine.
Ingredients:
- 1 jar of vine leaves (approx. 50 leaves)
- 1 cup short-grain rice
- 2 onions, finely chopped
- 1/4 cup pine nuts
- 1/4 cup currants
- 1/2 cup olive oil
- Juice of 2 lemons
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- Salt and pepper to taste
- 2 cups hot water
Instructions:
- Rinse the vine leaves in warm water to remove excess salt.
- In a pan, sauté the onions in olive oil until soft, then add rice, pine nuts, currants, and spices. Cook for a few minutes, then add hot water and simmer until the rice is half-cooked.
- Lay out each vine leaf and place a spoonful of the rice mixture in the center. Roll the leaf tightly, folding in the sides to create small rolls.
- Line the bottom of a pot with extra vine leaves and arrange the sarmas on top. Drizzle with olive oil and lemon juice, then cover with water.
- Cook on low heat for 45 minutes until tender. Serve cold with a drizzle of olive oil and lemon slices.
Zeytinyağlı Yaprak Sarma is an iconic Turkish dish that perfectly balances flavors and textures. The aromatic rice filling paired with the tender vine leaves makes this dish a must-try for anyone looking to explore Turkish cuisine.