Airfryer kale leaf sarma is a light Turkish recipe made by filling the Black Sea's dark green kale-like leaves with a rice, tomato and mint mixture and cooking them quickly in an airfryer, cutting down the traditional long simmering time. Briefly blanching the thick-veined leaves first is what keeps them pliable enough to roll without tearing. With its olive-oil-heavy, low-calorie filling, it's a heart-healthy option added cold to picnic baskets.
Blanch the kale leaves in boiling water for 3 minutes, then drain and let the veins soften.
Mix the rice with the tomato, onion, mint, olive oil and salt to make the filling.
Place a teaspoon of filling on each blanched kale leaf and roll it tightly, pressing firmly by hand.
Drizzle the rolls with lemon juice, pack them tightly into the airfryer basket and cook at 170 degrees for 15 minutes. If you don't have an airfryer, you can bake them in a preheated oven at the same temperature for 25 minutes.
If you roll the leaves without blanching them, their thick veins crack and tear — don't skip the brief blanching step.
Adding a few raisins to the filling gives the sarma a subtle sweetness.
Admin DadaGastro · verified in test kitchenSarmaları 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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