A summer speciality from Aegean villages, this dish wraps a rice and mince filling in fig leaves and simmers it over low heat. Free of nuts, it freezes well and can be packed cold into a lunchbox.
Wash the fresh fig leaves and blanch in boiling water for 2 minutes to soften.
Knead the beef mince with the rice, grated onion, tomato, salt and pepper.
Place a pinch of filling on each leaf with the glossy side facing out and roll up tightly.
Pack the wraps tightly into a pot, add the water and olive oil, and simmer over low heat for 45 minutes.
Remove from the heat and let it rest covered for 15 minutes, then drizzle with lemon juice before serving.
Don't blanch the fig leaves too long, or they tear and become harder to wrap.
If you can't find fig leaves, grape leaves give a similar result — the cooking time stays the same.
Admin DadaGastro · verified in test kitchenTarifte 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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