Introduction

Stuffed grape leaves, known as “Zeytinyağlı Yaprak Sarma” in Turkish cuisine, are a beloved classic appetizer enjoyed for their flavorful and aromatic combination. This traditional dish is a delightful blend of vine leaves filled with a fragrant mixture of rice, pine nuts, herbs, and spices. Let’s dive into how to create this Turkish culinary gem in your own kitchen!

Ingredients

• Grape leaves (fresh or jarred)
• 1 cup of rice
• 1 onion, finely chopped
• 1/4 cup of pine nuts
• 1/4 cup of currants
• 1/4 cup of fresh dill, chopped
• 1/4 cup of fresh mint, chopped
• 1/4 cup of olive oil
• 1 teaspoon of paprika
• 1/2 teaspoon of cinnamon
• Salt and pepper to taste
• Water
• Lemon slices for serving

Directions

1. Prepare the grape leaves by rinsing if they are jarred or blanching if fresh to soften them.
2. In a bowl, mix the rice, chopped onion, pine nuts, currants, dill, mint, olive oil, paprika, cinnamon, salt, and pepper.
3. Place a grape leaf shiny side down, add a spoonful of the rice mixture in the center, and fold the sides over to form a roll.
4. Repeat until all the mixture is used up.
5. Arrange the stuffed grape leaves in a pot, seam side down, in layers. Add water just enough to cover the rolls.
6. Place a plate over the grape leaves to prevent them from unwrapping during cooking.
7. Cook over low heat for about 45-50 minutes or until the rice is cooked and the grape leaves are tender.
8. Once cooked, let them cool in the pot before serving.
9. Serve the stuffed grape leaves with lemon slices for extra freshness.