Stuffed Grape Leaves with Meat
- 35 Grape Leaves
- ¾ lb. Ground Beef or Lamb
- 2 Onions, finely chopped
- 1 clove Garlic, crushed
- 1/3 c. flat-leaf Parsley, finely chopped
- 1 tsp. Dried Mint Flakes
- ¼ tsp. Salt
- ¼ tsp. Thyme
- ¼ tsp. Cumin
- 1/8 tsp. Black Pepper
- ½ tsp. Red Pepper Flakes
- 1 large Tomato, grated
- ½ c. Rice, rinsed and drained
- Olive Oil
- Cut off stalk of Grape Leaves. Boil fresh Leaves until soft or use canned Grape Leaves.
- Line bottom of pot with torn or spoiled Grape Leaves to prevent sticking. Set aside.
- Place Ground Meat in bowl and mix in Onions, Garlic and Seasonings.
- Add grated Tomato & Rice and combine mixture with 1 T. Olive Oil. Knead well.
- Take one T. mixture and shape into a small log.
- Place in middle of Leaf, fold in sides, and gently roll tightly so no meat shows.
- Place in pot tightly together, seam sides down. Layering is fine.
- Mix 2 T. Olive Oil with 1 c. Water and pour over Leaves in pot. Water should almost cover top layer, add more if needed.
- Place a heavy plate, bowl or cooking stone on top of the stuffed grape leaves so they stay together while cooking.
- Bring to a boil. Then reduce to a simmer. Cover and let simmer for 40 minutes.
- Serve hot with Plain Yogurt.
Samantha Bennett
I grew up eating Dolma with my family so finding Sarma in Turkey when I visited felt very comforting to me. I absolutely love this dish and plan to share it with friends and family when we’re together next! I love the texture of the grape leaves and the bitterness paired with the flavor of the rice. Thanks for sharing, Jale!