🍃 Yaprak sarma (stuffed grape leaves)

Name: Yaprak sarma (stuffed grape leaves)
Total time: 120 min
Yield: 6
Cuisine: Turkey · Aegean
Ingredients: 40 grape leaves in brine, rinsed; 250 g short-grain rice, rinsed; 2 onions, finely chopped; 2 tbsp pine nuts; 2 tbsp currants; 1 bunch dill, chopped; 100 ml olive oil; 1 tsp sugar, 1 tsp allspice, salt, 400 ml hot water

Origin: Turkey · Aegean

180kcal

per serving · 200 g

90kcal

per 100 g

4 gProtein2 g / 100 g

8 gFat4 g / 100 g

24 gCarbs12 g / 100 g

Yaprak sarma are grape leaves rolled tightly around a filling of rice, onion, pine nuts, currants and dill, then gently simmered in olive oil and water. They are served at room temperature as a meze, often with lemon wedges. The rolls are soft and tender, with a tangy leaf, a lightly sweet filling and a rich olive oil finish.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

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

✓

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

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Tree nuts

What it is made of

grape leavesriceonionpine nutscurrantsdillolive oil

Recipe

6 servings120 min

Ingredients

40 grape leaves in brine, rinsed
250 g short-grain rice, rinsed
2 onions, finely chopped
2 tbsp pine nuts
2 tbsp currants
1 bunch dill, chopped
100 ml olive oil
1 tsp sugar, 1 tsp allspice, salt, 400 ml hot water

Method

Fry the onion in half the olive oil until soft, add the pine nuts and cook 2 minutes more.
Stir in the rice, currants, spices and sugar, cook 3 minutes, add 150 ml water and simmer 5 minutes; mix in the dill and cool.
Lay a leaf vein side up, place a teaspoon of filling near the stem, fold in the sides and roll tightly.
Pack the rolls seam down in a pot, pour over the remaining oil and hot water and weigh down with a plate.
Simmer gently for 45 minutes, then cool in the pot and serve at room temperature.

How to make it lighter

Halve the olive oil — 1 tbsp olive oil is about 120 kcal.
Keep the pine nuts and currants to a small amount; they add flavour but are dense in calories.
Count your rolls: a serving of about 8 rolls makes it easier to fit a calorie budget.

History

Stuffed leaves are part of the shared kitchen of the former Ottoman lands, and sarma comes from the Turkish verb sarmak, "to wrap". This meatless olive oil version, zeytinyağlı yaprak sarma, belongs to the Aegean and Istanbul tradition of vegetable dishes cooked in olive oil and served cold.

Count it in one photo

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Similar dishes

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 →