Tuesday, December 16, 2008

Grape Leaves Stuffed With Rice (Zeytinyagli Yaprak Sarmasi)

2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it (see), fold the two sides in (see) and roll it on (see)like a cigarette (see). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.
2 su bardağı pirinc
1 domates, kucuk kucuk dogranmis
1 yemek kasigi domates salcasi
2 sogan, ince doğranmıs sogan
200 gr asma yaprağı taze / salamura
1 1/3 cay bardağı zeytinyag
3 su bardagı su
1/2 limon, dilimlenmis
2 yemek kasıgı kuru nane
½ çay kasıgı karabiber
½ cay kasigi tarcin
1 cay kasigi yenibahar
1 1/2 tatlı kasıgi tuz
1 cay kasigi seker

Ilik tuzlu suda pirincleri 30 dk. kadar bekletip yikayıp suzun.
Yapraklari sicak suda sapları yumusayana kadar haslayin. Sonra soguk sudan gecirin ve bekletin. Bir taraftan da soganlari kucuk kucuk dograyin ve 3 yemek kasigi zeytinyaginda pembelesinceye kadar kavurun. Pirincleri ilave edin ve karistirin. Sonra once domatesleri, sonra da salcayi ilave edin ve karistirin. 1 su bardagi sicak su ilave edin, su cekene kadar hafif ateste pisirin. 1 cay bardagi zeytinyagi, nane, karabiber, yenibahar, tarcin, tuz ve seker ilave edin ve karistirin.
Yapraklarin saplarini koparin ve tencerenin dibine dizin (tencerenin dibinin tutmasini onler). Bir tabaga yapragi yayin ve icine bir tali kasigi ic malzeme koyun (bakiniz). Yan taraflari ice dogru bukerek (bakiniz), rulo gibi (bakiniz) ince ince sarin (bakiniz) ve tencereye dizin. Cok siki sarmayin.
Sarmaların üzerine dilim dilim kesilen limonlardan koyun. Sonra 2 su bardagi ilik su ilave edilerek üzerinde 1/3 cay bardagi zeytinyagi gezdirin ve tencerenin üzeri düz bir kapak ile kapatın. 40 dk süreyle , suyunu cekene dek kisik ateste pişmeye bırakın.
Soguduktan sonra servis tabagina alin, limon dilimleri ve yogurt ile servis yapabilirsiniz.


Unknown said...

Tam annemin yaptigi gibi. Cok lezzetli. Tebrik ediyorum basarilarinin devamini diliyorum

turkishfoodandrecipes said...

Selmacim, tesekkur ederim, yorum ve tavsiyelerini bekliyorum.

Unknown said...

sarmalar müthiş görünüyorlar ve bizzat kendim de yaptım gerçekten müthiş oldu site sahibine teşekkürler

yagmur said...

helloo.. hayirli ugurlu olsun siteniz efenim..

turkishfoodandrecipes said...

Tessekkur ederim canim.

Anonymous said...

I just made this and I enjoy it so much. Thanks ! 👍

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