Turkish Sarma

Last Updated on October 9, 2024

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ingredients

300 g vine leaves 350 g rice (basmati or jasmin) 3 tbsp oil 1 large onion 1 garlic 1 large tomato 1 lemon 2 tbsp pomegranate syrup 1 tbsp dried mint salt and pepper bunch of parsley

progress

The method of preparing the sarma varies depending on where the recipe is made. In the Balkans, it is usually minced meat rolled in cabbage leaves. In Turkey, however, sarma is a tasty stuffing rolled in vine leaves. The stuffing can also contain meat, but many sarma recipes contain only rice and a few spices, like this one. Enjoy a Turkish classic. For more inspiration, visit https://www.cookhomey.com/sk/

1.

Rinse the vine leaves in cold water first to lose the penetrating pickled flavour. Meanwhile, rinse the rice.

2.

In a pan, prepare the stuffing. Add a little oil and fry the onion and garlic. Then add the finely chopped tomato, parsley and dried mint. Season with pomegranate syrup, salt and pepper. Add the rice and a glass of water. Stir well and let cook for about 8 minutes.

3.

Place a few vine leaves on the bottom of a large pot to cover the entire surface. Then place the lemon slices on top. Now you can start rolling the wine rolls. Take one vine leaf (start with the larger ones) and place 1 tablespoon of filling near the stem in the center of the leaf (back side). Fold the sides inwards and roll from the bottom towards the top of the leaf until you have a nice roll

4.

Continue to do this and place in the pot in a nice pattern until the pot is full. Place the remaining vine leaves and lemon slices on top again.

5.

Drizzle with olive oil and a little pomegranate syrup. Top everything with hot water or a mix of water and tomato puree.

6.

Place something heavier on top to keep the sarmas submerged. If you didn’t put enough water in, add a little more. Put a lid on the pot and bring to a boil. Then lower the heat and cook at a low temperature for at least 45 minutes.

7.

The stock should soak up the water nicely and the water will come out in the pot. Then just uncover, allow to cool gently and enjoy!