Stuffed vegetables and leaf rolls
This Turkish dish combines fresh grape leaves with a ground meat and rice filling, served warm with a yogurt sauce. Rolling the leaves into thin, even parcels helps keep them intact as they cook. The cooking time is short, but the rolling technique takes practice.
Thoroughly mix the ground beef with the rice, onion, olive oil and salt.
Place a 5 ml measure of filling on the veined side of each grape leaf. Fold in the sides and roll up without making the parcel too tight.
Pack the rolls snugly into a wide pot and add the water. Cover and cook over low heat until the rice is tender.
Mix the yogurt with the garlic, drizzle over the hot stuffed leaves and serve.
Do not roll the leaves too tightly: the rice expands as it cooks and may split them. Contains dairy from the yogurt.
Sarımsaklı yoğurt yerine nane serpilmiş sade yoğurt kullandım, tat bende gerçekten daha hafif kaldı ve dolmanın kendi baharatını çok daha fazla öne çıkardığını fark ettim.
40 yaprağı sarmak bende tam 12 dakika değil neredeyse 25 dakika sürdü, ellerim alışana kadar her tek yaprak gerçekten epey uzun zaman aldı, sabır gerekiyormuş.
Yaprakları ilk denememde çok sıkı sarmıştım, pirinç pişerken genişleyince bende birçok dolma yırtıldı, ikinci seferde biraz daha gevşek sarınca hiç sorun yaşamadım, hepsi bütün kaldı.
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