Etli Yaprak Sarma – Stuffed Vine Leaves With Meat

Here comes another star of a typical Turkish feast: Etli Yaprak Sarma – Stuffed Vine Leaves, this time  not in olive oil, but cooked in a rich tomato and butter sauce with a delicious meat and rice stuffing. When people click on our link through Foodista.com on Wednesday (remember we are going to be the featured blog of that day), I want them to land at this post. What do you think? It feels like I am hosting a dinner party and it’s important to greet the guests with our nicest offering.

Ingredients:

60-70 grape vine leaves (fresh leaves are better, those in brine are OK)

2 medium size yellow onions, finely chopped or grated,

1/2 kg of ground beef+lamb, (around 10-15% fat would be fine)

1 1/2 cups of rice,

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Visneli Zeytinyagli Yaprak Sarma – Stuffed Vine Leaves With Sour Cherries

This one’s absolutely my favorite! No need for an introduction paragraph, here it is, with all its glory, a unique Istanbul delicacy. Olive oil meets onion, rice, pine nuts, black currants, herbs and spices and the delicious sweet and sour filling is embraced by grape vine leaves and garnished with sour cherries. Divine! I’ve always wondered who came up with this idea first? To roll all that goodness into the leaves of some climbing plant. I wish I could thank him/her for making me fatter! Anyhoo… Making stuffed vine leaves in olive oil with sour cherries is not that hard, it is just time consuming and needs great attention to detail.

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