Stuffed Grape Leaves with Lamb (Etli Yaprak Sarması)

Etli Yaprak Sarması, also known as Stuffed Grape Leaves with Lamb, is a traditional dish in Gagauz cuisine. This flavorful and aromatic dish is made by wrapping seasoned lamb and rice in grape leaves, resulting in a delicious and satisfying meal.

Stuffed Grape Leaves with Lamb (Etli Yaprak Sarması)

Ingredients

  • 1 pound ground lamb
  • 1 cup rice
  • 1 onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar grape leaves, drained and rinsed

Instructions

  1. In a large bowl, mix the ground lamb, rice, onion, dill, mint, olive oil, lemon juice, salt, and black pepper.
  2. Place a grape leaf on a flat surface, shiny side down. Place a small amount of the lamb and rice mixture in the center of the leaf.
  3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, creating a small package.
  4. Repeat with the remaining grape leaves and filling.
  5. Place the stuffed grape leaves in a large pot, seam side down, and add enough water to cover them.
  6. Place a plate on top of the grape leaves to keep them submerged, then cover the pot and cook over medium heat for 1 hour.
  7. Once cooked, remove the plate and let the grape leaves cool slightly before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Large pot Plate

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the Etli Yaprak Sarması with a dollop of yogurt and a squeeze of lemon juice for a refreshing and tangy flavor.

Tips & tricks

To make the grape leaves more tender, blanch them in boiling water for a few minutes before using.

Cost

$15