Stuffed vegetables and leaf rolls
A light Turkish dish from the Black Sea region, these dark kale leaves are stuffed with rice, tomato and mint, then air-fried to shorten the traditional lengthy simmering time. Briefly blanching the thick-veined leaves makes them supple enough to roll without tearing. With an olive oil-based, low-calorie filling, they are a heart-friendly choice to pack cold in a picnic basket.
Cook the kale leaves in boiling water for 3 minutes, then drain. Leave until the veins soften.
Mix the rice with the tomato, onion, mint, olive oil and salt.
Place a 5 ml measure of filling on each blanched kale leaf and roll up, pressing firmly with your hands.
Moisten the rolls with lemon juice and pack them tightly into the air-fryer basket. Cook at 170°C / 340°F for 15 minutes. If you do not have an air fryer, bake in a preheated oven at the same temperature for 25 minutes.
Do not skip blanching the leaves: their thick veins can snap and tear the leaves if you try to roll them raw.
Sarmaları airfryer'a dizerken zorunlu olarak üst üste koydum, alt sıradakiler tam 15 dakikada gerçekten yeterince pişer mi yoksa katman katman ayrı ayrı mı pişirmeliyim acaba?
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