Grape Leaf Rolls in Olive Oil
(Zeytinyağlı Yaprak Sarması - Ottoman Kitchen)
~400 gr grape leaves, washed one by one
1 cup rice, washed and drained
4 medium onions, chopped
1/2 cup extra virgin olive oil
5 tbsp sugar
2 tbsp pine nuts
1 tbsp currant
1 tbsp dry mint
1 + 1 1/2 cups hot water
Saute the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover. Cook over very low heat until the rice looks almost see-through. Add the sugar, nuts, currants, mint and 1 cup hot water. Cook until all the water evaporates, stirring occasionally over low heat. Put aside and let it cool down.
Fill a large pot half way with water and boil. Add all the leaves in it and boil for about 2-3 minutes. Drain and 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 and fold the top where the stem was as shown in this picture. 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 the pot side by side tightly, without any holes in between (picture).
Pour in 1 1/2 cup of water from the side of pot. Cover and cook over low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down.
After it cools down, place on a serving dish and serve with lemon slices on top. Keep in the fridge.
"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:)
- Beef with Mushrooms and Creamy Pudding.
Labels: Olive Oil Dishes