Sorrel Rolls | Tangy Leaf Rolls from Eastern Anatolia

Separate the sorrel leaves and trim off the stems at the base. Wash them by dipping and lifting them in water, changing the water 2 times. Set aside any yellow leaves or leaves with browned edges; use them to line the bottom of the pot.

Place the leaves in a wide strainer and pour boiling water over them from the pot. Their color will darken immediately and they will soften in your hand; that is enough, so do not leave them soaking. Shake the strainer to drain off excess water, then spread the leaves on a tray.

Finely chop the onion and rub it with half the salt; let it release its juices. Mix in the fine bulgur, tomato paste, half the melted butter, mint, red pepper flakes, black pepper, and the remaining salt, then let the mixture rest for 10 minutes. Do not add lemon juice or pomegranate molasses; the leaves provide the tartness.

Because the leaves are thin, overlap two slightly and use them as one. Put a 4 ml measure of filling near the stem end, fold in both sides, and roll loosely from the bottom toward the tip. Arrange the rolls in rows on the torn leaves lining the bottom of the pot, fitting them snugly with no gaps.

Melt the remaining butter, mix it with the water, and pour it over the rolls; the liquid should just cover their tops, since too much water will break down the thin leaves. Cover with an inverted plate, bring to a boil, then reduce the heat and cook for 35 minutes. They are ready when the bulgur has swollen through to the center. Remove from the heat, let rest, and serve warm with yogurt on the side.