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TURKISH MAINDISH


* Zucchini Squash Salad (Kabak Salatası)

* Adana Kebab

* Wrapped vine leaves with ground meat (Sarma)

* Slashed Aubergine (Karnıyarık)

* Turkish Meat Balls (Köfte)

* Dry Beans with Meat (Etli Kuru Fasulye)




Wrapped vine leaves with ground meat (Sarma)


Preparation
wrapped vine leaves with ground meat (sarma)Wash and remove stems of leaves. Simmer leaves in water for 5 minutes. Remove from pan, drain. Set aside. Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and pepper.

Add water, mix it well. Place 2 teaspoons of filling on the wrong side of each leaf. Fold right and left sides over filling. Roll into oblongs, about 1 ½ cm and 4-5 cm long. Spread 2, 3 leaves on the bottom of a shallow saucepan. Arrange sarmas in the pan. Heat reserved liquid.

Add liquid to sarmas, and a tablespoon of olive oil. Cover and simmer for 45 minutes or until rice is tender. Remove from heat. Let stand for 20 minutes before serving. Serve hot with pieces of lemon.

Servings 6

Ingredients
Fresh Vine Leave
Ground Meat
Rice 
Onion
Parsley
Tomato paste 
Margarine
Black pepper
Salt
Mint 
Water
Olive oil 
Lemon
Measure               
50-60 leaves
2 cups
2/5 cup
2 medium size 
1 bunch
1 ½ tablespoon 
1 tablespoon
½ teaspoon 
1 ½ teaspoon
1 tablespoon
2 cups
1 tablespoon
½ lemon    

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