Stuffed Vine Leaves

Name: Stuffed Vine Leaves (Yalancı yaprak dolması)
Yield: Serves 6
Cuisine: Turkish
Ingredients: 2 cloves garlic, finely chopped; salt and freshly ground black pepper; ½ teaspoon ground cloves; 2 onions, finely chopped; 8 oz/225 g short-grain or pudding rice; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; 2 tablespoons currants, soaked in water; 2 tablespoons pine nuts; ¼ pint/150 ml water; bunch of fresh parsley, dill and mint; 1 scant tablespoon sugar; 2 tablespoons olive oil and a little butter; 24-30 fresh or preserved vine leaves, washed and prepared; 2 tablespoons olive oil; 2 tablespoons lemon juice

Yalancı yaprak dolması

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Popular throughout the Ottoman Empire, these classic stuffed vine leaves are a familiar sight in Greece, parts of the Middle East and the Balkans. Yalancı, false’, because they contain no meat, they are stuffed with an aromatic rice mixture, rolled into long, elegant fingers and served cold, whereas the meat-filled vine leaves are rolled into short, stubby logs.

Ingredients

Asia
Turkey
Gluten-free
Mediterranean
Vegetarian
Spicy

Ingredients

Method