Stuffed vegetables and leaf rolls
This summer dish from Aegean villages is made by wrapping a ground beef and rice filling in fig leaves and simmering the rolls over low heat. These nut-free rolls can be frozen and packed cold for a lunchbox.
Wash the fresh fig leaves and blanch them in boiling water for 2 minutes to soften.
Knead the ground beef with the rice, grated onion, tomato, salt, and black pepper.
Place a small amount of filling on each leaf with the shiny side facing out, then roll tightly.
Arrange the rolls tightly in a pot. Add the water and olive oil, then cook over low heat for 45 minutes.
Remove from the heat, cover, and let rest for 15 minutes. Drizzle with lemon juice and serve.
Do not boil the fig leaves for too long, or they may tear and become difficult to roll.
Tarifte 45 dakika pişirme süresi veriliyor ama benim yapraklarım daha kalın olduğu için 55 dakikada yumuşadı; süre yaprağın kalınlığına göre değişebilir, keşke bu ayrıntı da eklenseydi, ilk denemede bunu fark ettim.
Bahçemizdeki incir ağacından yaprak topladım, ilk kez böyle bir sarma denedim; asma yaprağına göre dokusu biraz daha kalın ama tadı gayet hoştu, ailem de beğenerek yedi.
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