Plum Leaf Rolls | Tokat-Style with Bulgur

Pick only young, light-colored, glossy leaves from the shoot tips; older, darker leaves become tough and will not soften with blanching. Cut off the stems at the base and rinse under running water. Set aside any torn or spotted leaves to line the bottom of the pot.

Bring water to a boil in a wide pot and add a pinch of salt. Lower the leaves into the water by the handful and lift them out with a skimmer as soon as they turn dark green. Fold one leaf in half: if it bends without crackling, drain the rest; if it still breaks, leave them in the water for a few more seconds.

Finely chop the onion and rub it with half the salt. Grate the tomatoes. Mix the fine bulgur, onion, tomato, half the olive oil, dried mint, Turkish red pepper flakes, black pepper, and remaining salt. Let stand for 10 minutes; once the bulgur absorbs the tomato juices, the filling will be ready to wrap.

Because the leaves are small, use no more than one 4 ml measure of filling per leaf. Place the filling at the base of each leaf with the veined side facing up, fold in the sides, and roll loosely to about the thickness of your little finger. Arrange the rolls in rows over the torn leaves you set aside.

Mix the remaining olive oil, water, and lemon juice and pour over the rolls; the liquid should come about a finger’s width above them. Cover with an inverted plate and bring to a boil, then reduce the heat and cook for 40 minutes. Cut open one roll to check: the bulgur should be plump all the way to the center. Remove from the heat, rest covered, and serve warm.