Grape Leaf Rolls with Groundbeef
(Etli Yaprak Sarmasi - Ottoman Kitchen)
1 lb grape leaves, washed one by one
3 tbsp crushed tomatoes
60 ml butter, diced
1 1/4 lb medium or regular ground beef, uncooked
1/2 cup rice, washed and drained
1/4 cup water
50 ml extra virgin olive oil
1 onion, finely chopped or grated
Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Mix all the filling ingredients in a bowl with a tablespoon. Fill a large pot half way with water and boil. Add in all the leaves and boil for about 2-3 minutes. Drain, then cut off the stems (picture). The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Grab a leaf (picture) and fold the top as shown in the picture. Put the leaf into your palm and use a teaspoon to put filling on it (picture). First fold over the top (picture), then the two sides (picture) and roll to close it up (picture).
Line up all the rolls in a large pot tightly, without big holes in between (picture). Spread the sauce on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour in a cup of water (picture). Cook on medium-low heat for 20 minutes. Add 1 1/2 cup of hot water, and cook for another 15 minutes. Let cool for 10 minutes, then serve with Yogurt with Garlic Sauce.
"Dolma" is a Turkish word which means "stuffed" in English. You can make "dolma" with pepper, tomato, zucchini, eggplant, fish, apple, etc.
"Sarma" is also a Turkish word means "rolled up" in English. You can make sarma with grape or mulberry, cherry, cabbage, swiss chard, kale, bean's leaves, etc.
So, sarma shouldn't be called dolma, they are different:)
Labels: Lamb- Beef -Veal