Yaprak Sarma (Stuffed Grape Leaves)
These savory yaprak sarma are grape leaves stuffed with a flavorful mixture of ground beef, rice, and aromatic herbs, then slowly simmered until tender. A classic Turkish dish perfect as a main course or appetizer, offering a delightful balance of tang and richness.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 303 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 ggrape leaf, jarred, brined
filling
- 300 gground beef, lean
- 150 gshort grain rice, rinsed
- 1 pcsyellow onion, finely chopped
- 0.5 cupfresh parsley, finely chopped
- 0.25 cupfresh dill, finely chopped
- 0.25 cupfresh mint, finely chopped
- 1 tbsptomato paste
- 1 tbspred pepper paste(optional)
- 3 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper, ground
- 0.5 tspallspice, ground
cooking liquid
- 2 cupwater, hot
garnish
- 1 pcslemon, sliced
Equipment
heat-proof plate · large bowl · large pot · cutting board · knife
The method
Step by step
- 1
Rinse the brined grape leaves thoroughly under cold water to remove excess salt, then drain and set aside.
About 5 min
Cook’s note: If leaves are very salty, you can blanch them for a few minutes in hot water.
- 2
In a large bowl, combine the ground beef, rinsed short grain rice, finely chopped yellow onion, finely chopped fresh parsley, finely chopped fresh dill, and finely chopped fresh mint.
About 5 min
- 3
Add the tomato paste, red pepper paste (if using), olive oil, salt, black pepper, and allspice to the filling mixture.
About 1 min
- 4
Mix all the filling ingredients together very well by hand until thoroughly combined.
About 3 min
Cook’s note: Ensure the rice is evenly distributed.
- 5
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down.
- 6
Place about one teaspoon of the filling mixture near the stem end of the leaf.
Cook’s note: Do not overfill, as the rice will expand.
- 7
Fold the bottom part of the leaf over the filling, then fold in the sides towards the center.
- 8
Roll the leaf tightly from the bottom up to create a compact cigar shape.
Cook’s note: Tight rolls prevent the filling from escaping during cooking.
- 9
Repeat the rolling process with the remaining grape leaves and filling until all are used.
About 30 min
- 10
Line the bottom of a large heavy-bottomed pot with a few extra grape leaves or some sliced lemon to prevent sticking.
About 2 min
- 11
Arrange the rolled grape leaves snugly in layers in the pot, seam-side down.
About 5 min
Cook’s note: Packing them tightly helps them maintain their shape.
- 12
Pour the hot water over the arranged sarma until they are just covered.
About 1 min
- 13
Place a heat-proof plate directly on top of the sarma to keep them submerged during cooking.
About 1 min
Cook’s note: This prevents them from unraveling.
- 14
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 80-90 minutes, or until the rice is cooked through and the leaves are tender.
About 1 hr 30 min
- 15
Carefully remove the plate and let the sarma rest in the pot for 10-15 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the sarma to firm up slightly.
- 16
Serve warm, garnished with fresh lemon slices.
Cook’s note: A dollop of plain yogurt is also a traditional accompaniment.
Per serving
Nutrition
- Calories
- 303.3kcal
- Protein
- 11.3g
- Carbs
- 26.7g
- Fat
- 17.2g
- Fibre
- 2.7g
- Sugar
- 2.9g
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.
Gently reheat sarma in a pot on the stovetop with a splash of water, or in the microwave until warmed through.
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