Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, March 08, 2012

Grape Leaf Rolls with Bulgur in Olive Oil

(Zeytinyagli Bulgurlu Yaprak Sarmasi)

Grape Leaf Rolls with Bulgur in Olive Oil
~400 gr grape leaves, washed one by one
1 cup hot water

Filling Ingredients:
1/3 cup bulgur, large grain, washed and drained -I always use Turkish Bulgur:)
5-6 tbsp extra virgin olive oil
1 medium size onion, cut in small size
1 tbsp tomato paste
1 cubanalle pepper, chopped
1/2 of Bell pepper, chopped
1 tsp cumin, if you like

Saute the onion with olive oil until it is softened over medium heat. Add the tomato paste, cubanalle pepper, Bell pepper, cumin, salt and pepper. Cook the peppers are softened. Turn the heat off. Then add the bulgur, stir. Let it cool down.

Fill a 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. 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. Use a teaspoon to put filling on it (picture). First fold over the top, then the two sides and roll to close it up. Line up all the rolls in the pot side by side tightly, without any holes in between.

Pour in 1 cup of hot water from the side of pot. 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 service plate and drizzle some extra virgin olive oil to tops. Serve the Stuffed Grape Rolls with Bulgur at room temperature or chilled with lemon wedges.

The taste is better if it is eaten following day:)

"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:)



At 5:40 PM, Anonymous Anonymous said...

Hi Binnur.This dish must be tasty.I hope to try it one day, its a novelty to me.Cheers!

At 10:15 AM, Blogger Joul said...

Great! I tried this made by the mom of a fried in Ankara, really fresh for lunch or just a snack :)

At 4:54 AM, Anonymous jehanne@thecookingdoctor said...

Hi Binnur, I was searching for some delicious turkish food to try at home after coming back from TUrkey a week ago, and I am so glad to discover your lovely site..will also get your cookbook from Amazon! I fell in love with turkish cuisine, especially the Lavash bread (fluffy puffy type) sprinkled with black seeds..served at most restaurants. Do you by any chance have a recipe for them, if so, do u mind sharing it here? I can't wait for your book to arrive in my hands:-)

At 2:45 PM, Blogger Binnur said...

What you are asking for is Baloon bread. I am going to post it in the future:)

At 1:47 PM, Anonymous Anonymous said...

Can u use this filling for any other vegetables

At 4:48 PM, Blogger Binnur said...

Yes, you can do:)


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