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Stuffed Vine Leaves

Asia › Turkey
serves 6 1 hr 15 min Hard 2 versions
Meat-free Vegan Gluten-free Lactose-free Dinner For Guests Stovetop
Yaprak Sarma tarifi
E4024 · CC BY-SA 4.0

Vine Leaves in Olive Oil

One of 2 versions of Stuffed Vine Leaves. The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 100 gram vine leaves
  • half water glass (200 ml) rice
  • 2 piece onion · medium
  • 2 tablespoon pine nuts
  • 2 tablespoon currants
  • 1 piece carrot · medium
  • 1 piece lemon
  • 1 water glass (200 ml) olive oil
  • half water glass (200 ml) water · for the filling
  • 1.5 water glass (200 ml) water · for the pan
  • 5 sprig parsley
  • 5 sprig dill
  • 5 sprig mint
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Leave the vine leaves in hot water for five minutes.
  2. Squeeze them well in your palm and drain.
  3. Separate them one by one and pull off the stems.
  4. Put half of the olive oil in a pan and heat it.
  5. Add the pine nuts and brown them for a few minutes.
  6. Chop the onions finely and add them to the pine nuts.
  7. Soften the onions until they are well and truly pink.
  8. Add the rice and turn it over a few times.
  9. Add half a water glass of water and the currants.
  10. Add the black pepper, sugar, salt and allspice and mix well.
  11. Boil for five minutes.
  12. Turn off the heat and add the finely chopped parsley, dill and mint.
  13. Mix well and leave the filling to cool.
  14. Roll the filling in the leaves.
  15. Slice the carrot and the lemon.
  16. Line the bottom of the pan with the leftover leaves.
  17. Lay greaseproof paper on top.
  18. Arrange the carrots, then the rolls on top of them, and the lemon slices on the very top.
  19. Press a lid down on top.
  20. Drizzle over 1.5 water glasses of water and the remaining olive oil.
  21. Cook for 20 minutes.
    20 min
  22. Serve once cooled.
Tips

You need a piece of greaseproof paper to line the bottom of the pan and a lid to press down on top of the rolls.

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Stuffed Vine Leaves versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With sardines base In olive oil
Ingredient With sardines In olive oil
allspice — ✓
black pepper — ✓
carrot — ✓
currants — ✓
dill — ✓
lemon — ✓
lemon juice ✓ —
mint — ✓
pine nuts — ✓
rice — ✓
sardines ✓ —
sugar — ✓
water — ✓

With sardines

serves 4 50 min

Sardines rolled in vine leaves together with a lemony onion mixture and baked.

Open this version