Evelik Sarması (Wild Dock Leaf Rolls) — Tunceli-Style Wild Leaf Rolls with Bulgur

Separate the wild dock leaves and cut off the stems at the base. Because they come from fields, they may carry soil; wash them two or three times, changing the water and dipping and lifting the leaves so the grit settles to the bottom. Set aside torn or yellowed leaves to line the bottom of the pot.

Bring plenty of water to a boil in a wide pot. Blanch the leaves ten at a time until their color darkens and they become pliable, then lift them out with a slotted spoon. When all the leaves are done, discard the blanching water; some of the leaves’ astringency has passed into it and would make the rolls bitter if used for cooking.

Finely chop the onion, rub it with half the salt, and let it release its juices. Mix the fine bulgur, onion, tomato paste, half the olive oil, dried mint, Turkish red pepper flakes, black pepper, and remaining salt. Let stand for 10 minutes so the bulgur absorbs the onion and tomato-paste juices and becomes easy to roll.

Lay a leaf flat and place one 5 ml measure of filling near the base. Fold both sides inward and roll loosely from the base to the tip, making each roll about as thick as a finger; the bulgur expands as it cooks, so tightly rolled leaves may split at the seam. Line the bottom of the pot with torn leaves and arrange the rolls in rows.

Mix the remaining olive oil with the water and lemon juice, and pour over the rolls; the liquid should cover them by about a finger’s depth. Cover with an inverted plate, bring to a boil, then reduce the heat and cook for 40 minutes. Cut one roll open to check that the bulgur has swollen through the center. Remove from the heat, let stand covered, and serve warm.