Stuffed grape leaves prepared in a traditional Turkish manner, known as Sarma
In the picturesque town of Weiden in the Upper Palatinate, Aysel Özdemir has shared her culinary secrets, creating a delightful Turkish recipe for pickled grape leaf dolma. This dish, a staple of Turkish cuisine, is making a comeback in the local food scene after a 14-year hiatus, accompanied by an unusual rule modification in the Michelfelder sports field festival.
Ingredients: - 500g pickled grape leaves (available in Turkish stores) - 1 glass of olive oil - 4 finely chopped onions - 2 cloves of garlic - 2 glasses of rice (round grain) - 1 teaspoon each of tomato and pepper paste - 1 puréed tomato - 1 teaspoon each of dried mint, sweet paprika, sumac (lemon tree spice), 1/2 teaspoon pepper - 1 teaspoon each of sugar and salt - 1 tablespoon pomegranate syrup - 2 tablespoons lemon juice - 1 tablespoon pine nuts (optional) - 100g each of fresh mint and parsley - 1 lemon - Various ingredients for the sauce
Preparation:
- Rinse the pickled grape leaves thoroughly and soak them in hot water to remove excess salt.
- Sauté the finely chopped onions, garlic, tomato paste, and pepper paste in olive oil until fragrant.
- Add the rice, dried mint, sweet paprika, sumac, pepper, sugar, and salt to the pan. Mix well and cook for a few minutes.
- Add the puréed tomato, pomegranate syrup, and lemon juice to the pan. Cook until the mixture is well combined.
- If using pine nuts, add them to the mixture and cook for another minute.
- Finely chop the fresh mint and parsley, then stir them into the rice mixture.
- Drain the pickled grape leaves, squeeze out any excess water, and remove any tough stems.
- Place a grape leaf shiny side down on a flat surface, put a small spoonful of filling near the stem end, fold in the sides, and roll tightly. Repeat with the remaining leaves.
- Arrange the stuffed grape leaves snugly in a pot seam-side down.
- Drizzle with olive oil and lemon juice, then add enough water or broth to cover the dolmas.
- Place a heatproof plate on top to keep them packed and cook over low heat for about 35-45 minutes.
- Allow to cool; dolmas can be served warm or cold, often accompanied by yogurt.
This recipe serves 4 people and requires about 60 minutes of preparation time. The dish's medium difficulty level makes it a perfect choice for those looking to explore Turkish cuisine at home. Enjoy the taste of summer and vacation memories with Aysel Özdemir's pickled grape leaf dolma!
Other recipes inspired by Aysel Özdemir's dish could incorporate elements from her unique food-and-drink combinations, like using pomegranate syrup or sumac in other home-and-garden concoctions. Her Turkish pickled grape leaf dolma, with its intriguing lifestyle twist, could spark creativity for those seeking to expand their food-and-drink repertoire. This delightful dish, a staple of Turkish cuisine, might even lead to other pickled leaf recipes, reviving them in the local food scene.
