Yaprak Sarma (Meat)
This traditional Turkish dish features tender grape leaves filled with a flavorful mixture of ground meat, rice, and aromatic spices. The sarma are slowly simmered to perfection, resulting in a comforting and hearty meal. Serve them warm with a dollop of plain yogurt.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 349 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 pcsgrape leaf, brined, rinsed
filling
- 250 gground beef, 80/20 lean
- 0.5 cupshort grain rice, rinsed
- 1 pcsyellow onion, finely chopped
- 1 tbsptomato paste
- 2 tbspfresh dill, finely chopped
- 2 tbspfresh mint, finely chopped
- 1 tspred pepper flake
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
- 2 tbspolive oil
cooking liquid
- 2 cupwater, hot
garnish
- 0.5 pcslemon, sliced
serving
- 0.5 cupplain yogurt(optional)
Equipment
large bowl · large pot
The method
Step by step
- 1
If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt, then drain well.
About 5 min
Cook’s note: Taste a small piece of grape leaf after rinsing to ensure it's not too salty. If it is, continue rinsing.
- 2
In a large bowl, combine the ground beef, rinsed rice, chopped yellow onion, tomato paste, fresh dill, fresh mint, red pepper flakes, black pepper, and salt. Add the olive oil.
About 5 min
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
About 3 min
Cook’s note: Ensure the spices and herbs are evenly distributed throughout the meat and rice mixture.
- 4
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down. Place a small amount of the meat and rice filling near the stem end.
Cook’s note: The amount of filling will vary depending on the size of your grape leaf; aim for a cylinder about the size of your pinky finger.
- 5
Fold the bottom part of the grape leaf over the filling, then fold in the sides. Roll the leaf tightly from the bottom up to create a compact cylinder.
About 30 min
Cook’s note: Rolling tightly prevents the filling from escaping during cooking, but not so tight that the leaf tears.
- 6
Repeat the rolling process with the remaining grape leaves and filling until all are used.
- 7
Line the bottom of a large heavy-bottomed pot or Dutch oven with a few extra grape leaves or some of the tougher, torn leaves.
About 2 min
Cook’s note: This prevents the sarma from sticking to the bottom and burning.
- 8
Arrange the rolled sarma tightly in concentric circles or rows in the pot, seam-side down, creating layers.
About 5 min
Cook’s note: Packing them snugly helps them maintain their shape during cooking.
- 9
Place a heat-proof plate directly on top of the sarma to keep them submerged during cooking.
About 1 min
- 10
Pour enough hot water over the sarma to just cover them. The plate should remain submerged.
About 1 min
- 11
Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 60 minutes, or until the rice is tender and the grape leaves are soft.
About 1 hr
Cook’s note: Check occasionally to ensure there's enough liquid; add more hot water if needed.
- 12
Carefully remove the plate and arrange the lemon slices on top of the sarma for a final touch.
About 1 min
- 13
Serve the yaprak sarma warm, optionally with a side of plain yogurt.
Per serving
Nutrition
- Calories
- 349.2kcal
- Protein
- 14.4g
- Carbs
- 27.4g
- Fat
- 20.6g
- Fibre
- 1.9g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover yaprak sarma in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop with a splash of water, or in the microwave until warmed through.
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