🍃 Etli Yaprak Sarma (Stuffed Grape Leaves with Meat)

Name: Etli Yaprak Sarma (Stuffed Grape Leaves with Meat)
Total time: 90 min
Yield: 4
Cuisine: Turkey
Ingredients: 40 grape leaves (jarred, rinsed); 250 g minced beef; 80 g short-grain rice, rinsed; 1 onion, finely chopped; 1 tomato, grated; 1 tbsp tomato paste; 1 tsp each dried mint, paprika and black pepper; Salt; 400 ml hot water

Origin: Turkey

230kcal

per serving · 200 g

115kcal

per 100 g

8 gProtein4 g / 100 g

12 gFat6 g / 100 g

22 gCarbs11 g / 100 g

Etli yaprak sarma are grape leaves rolled tightly around a filling of minced beef, rice, onion, tomato and spices, then simmered gently until tender. Unlike the cold olive-oil version, the meat version is served warm. The leaves are tangy, the filling is soft and savoury.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Not keto11 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

grape leavesground beefriceoniontomatospices

Recipe

4 servings90 min

Ingredients

40 grape leaves (jarred, rinsed)
250 g minced beef
80 g short-grain rice, rinsed
1 onion, finely chopped
1 tomato, grated
1 tbsp tomato paste
1 tsp each dried mint, paprika and black pepper
Salt
400 ml hot water

Method

Mix the beef, rice, onion, tomato, half the tomato paste, spices and salt.
Place a teaspoon of filling at the base of each leaf, fold in the sides and roll tightly.
Pack the rolls seam-side down in a pot and set a small plate on top.
Mix the hot water with the remaining tomato paste and pour over.
Simmer covered on low heat for 45–50 minutes until the rice is cooked; serve warm.

How to make it lighter

Choose lean minced beef to lower the fat.
They are small, so count them: a portion of 8–10 rolls is usually enough.
Serve with a large green salad on the side.

History

Stuffed vine leaves are found throughout the former Ottoman lands, from the Balkans to the Levant, and the Turkish word sarma simply means 'wrapped'. In Turkey the meat-filled version is eaten hot as a main dish, while the rice-only version is a cold meze.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →