Etli Yaprak Sarma (Stuffed Grape Leaves)

Name: Etli Yaprak Sarma (Stuffed Grape Leaves)
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 40 jarred grape leaves in brine, rinsed, stems trimmed; 1 lb ground beef (80/20); 2/3 cup medium-grain white rice, rinsed; 1 yellow onion, finely grated; 2 tbsp tomato paste; 1/4 cup olive oil; 2 tsp dried mint; 1/2 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp black pepper; 1 1/2 tsp kosher salt; 1/4 cup fresh lemon juice; 2 cups water; 1/4 cup fresh flat-leaf parsley, chopped

Delicate grape leaves tightly rolled around a savory filling of seasoned ground beef and rice, then simmered in a lemony broth until tender. This labor-of-love Turkish classic is worth every fold.

120 minHardServes 4360 cal/serving

TurkishDinnerStovetopStandardDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

40 jarred grape leaves in brine, rinsed, stems trimmed
1 lb ground beef (80/20)
2/3 cup medium-grain white rice, rinsed
1 yellow onion, finely grated
2 tbsp tomato paste
1/4 cup olive oil
2 tsp dried mint
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp black pepper
1 1/2 tsp kosher salt
1/4 cup fresh lemon juice
2 cups water
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Prepare the filling: in a large bowl combine 1 lb ground beef (80/20), 2/3 cup rinsed medium-grain white rice, 1 finely grated yellow onion, 2 tbsp tomato paste, 1/4 cup olive oil, 2 tsp dried mint, 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, 1 1/2 tsp kosher salt, and 1/4 cup chopped fresh flat-leaf parsley. Mix well with your hands until evenly combined.
2

Lay a rinsed, stems trimmed jarred grape leaves in brine shiny-side down on a flat surface. Place about 1 rounded teaspoon of filling near the stem end. Fold the bottom of the leaf up over the filling, fold in both sides, then roll tightly away from you like a small cigar. Repeat with all filling and leaves.
3

Line the bottom of a heavy pot with any torn or extra grape leaves to prevent sticking. Arrange the rolls seam-side down in tight layers.
4

Mix 1/4 cup fresh lemon juice into 2 cups water and pour over the rolls. The liquid should barely cover them; add a little more water if needed. Place a heavy plate on top to keep them from unrolling.
5

Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 50 to 60 minutes until the rice and meat filling is fully cooked and the leaves are very tender. Check the internal temperature of the meat filling at the center of a roll; it should reach 160°F (71°C).
6

Let rest 10 minutes before carefully removing the plate and serving. Serve with plain yogurt on the side if desired.

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Questions

How long does Etli Yaprak Sarma (Stuffed Grape Leaves) take?

As written, 120 minutes: 60 of prep and 60 of cooking. The longest single stretch is step 5 (1 hour): "Cover and simmer for 50 to 60 minutes until the rice and meat filling is fully cooked and the leaves are very tender."

How do I know when Etli Yaprak Sarma (Stuffed Grape Leaves) is done?

Go by the cues in the method rather than the clock. Step 5: cook until the rice and meat filling is fully cooked and the leaves are very tender. A reading of 160 F on a thermometer settles it.

Is there a substitute for allspice in Etli Yaprak Sarma (Stuffed Grape Leaves)?

The entry for Etli Yaprak Sarma (Stuffed Grape Leaves) calls for 1/2 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use ground turkey instead of ground beef in Etli Yaprak Sarma (Stuffed Grape Leaves)?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Etli Yaprak Sarma (Stuffed Grape Leaves) uses 1 lb ground beef (80/20).

Can I make Etli Yaprak Sarma (Stuffed Grape Leaves) ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Etli Yaprak Sarma (Stuffed Grape Leaves) within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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