Turkish Recipes with Vine Leaves

Introduction

​

Etli Yaprak Sarma is one of the most iconic dishes of the Turkish kitchen. “Sarma” literally means “to wrap,” and in this dish vine leaves are carefully wrapped around a filling of rice, minced meat, onion, and spices. It is usually served warm with plain or garlic yogurt, especially during family gatherings, religious holidays, and weddings.

​

In Turkey, every region has its own variation of sarma. In the east, lamb is often used, while in the west you find milder flavors with beef. Preparing sarma is considered an act of patience and love – families often gather around the table, chatting while rolling dozens or even hundreds of vine leaves together.

 

This recipe gives you a traditional version with minced meat and rice. It serves as a complete meal, especially when paired with yogurt and fresh bread.

​

​

👥 Servings & Timing

​

• Serves: 6 people

• Prep time: 45 minutes (includes rolling time)

• Cook time: 60 minutes

• Total time: 1 hour 45 minutes

​

​

📝 Ingredients

​

For the rolls:

• 300 g vine leaves (about 50 leaves, fresh or jarred)

• 250 g minced lamb or beef (preferably fatty, for flavor)

• 150 g rice (short-grain, e.g. baldo rice)

• 1 large onion (120 g), grated or very finely chopped

• 2 tbsp (30 g) tomato paste

• 3 tbsp (45 ml) olive oil

• 20 g fresh parsley, finely chopped

• 5 g fresh mint, finely chopped (or 1 tsp dried mint)

• 1 tsp (3 g) ground cumin

• 1 tsp (3 g) sweet paprika

• 1 tsp (5 g) salt

• ½ tsp (2 g) black pepper

​

For cooking liquid:

• 500 ml chicken or beef stock (or water with 1 stock cube)

• Juice of 1 lemon (40 ml)

• 1 tbsp olive oil

​

Optional for serving:

• 250 g plain yogurt (or garlic yogurt: mix 250 g yogurt with 1 crushed clove of garlic and a pinch of salt)

​

​

👩‍🍳 Instructions

​

Step 1 – Prepare the vine leaves

​

• If using jarred vine leaves: rinse thoroughly in cold water to remove excess brine, then soak for 10 minutes.

• If using fresh vine leaves: blanch them in boiling water for 2–3 minutes until softened, then drain and cool.

​

Step 2 – Make the filling

​

1. In a large mixing bowl, combine minced meat, rice, grated onion, tomato paste, parsley, mint, cumin, paprika, salt, and pepper.

2. Add 2 tbsp of olive oil and mix well by hand until the mixture is uniform.

3. The filling should be slightly sticky but not wet. If it feels too dry, add 1–2 tbsp water.

​

Step 3 – Rolling the sarma

​

1. Place one vine leaf shiny side down on a clean surface.

2. Cut off the thick stem if necessary.

3. Place about 1 tsp (10–12 g) of filling near the stem end of the leaf.

4. Fold the sides of the leaf over the filling, then roll tightly into a small cylinder, like a cigar.

5. Continue until all the filling is used. (Tip: don’t overfill, the rice expands as it cooks.)

​

Step 4 – Arrange in the pot

 

1. Line the bottom of a wide, heavy pot with a few spare or torn vine leaves – this prevents burning.

2. Place the rolled sarma seam-side down in tight rows. Make multiple layers if needed, but pack them snugly.

​

Step 5 – Prepare the cooking liquid

​

1. In a jug, mix the stock, lemon juice, and 1 tbsp olive oil.

2. Pour over the sarma until they are just covered.

3. Place a flat heatproof plate upside down on top of the rolls to prevent them from unrolling during cooking.

​

Step 6 – Cooking

​

1. Cover the pot with a lid.

2. Bring to a gentle simmer over medium heat, then reduce to low.

3. Cook for 55–60 minutes, until rice and meat are fully cooked and tender.

4. Check occasionally – if too much liquid evaporates, add a little hot water.

​

Step 7 – Serving

​

• Let the sarma rest for 10 minutes after cooking.

• Serve warm with yogurt on the side, plus fresh lemon wedges if desired.