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.
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
- In a large bowl, mix the ground lamb, rice, onion, dill, mint, olive oil, lemon juice, salt, and black pepper.
- 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.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, creating a small package.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot, seam side down, and add enough water to cover them.
- 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.
- 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