Sarma of Vine Leaves

Asma Yapraği Sarmasi

Preparation info

  • To Serve

    4

    • Difficulty

      Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Ingredients

  • 2 quantities dolma stuffing I
  • 250 g/8 oz vine leaves, either fresh or preserved in brine

Method

Prepare the dolma stuffing. Wash the fresh vine leaves, parboil for 4 minutes with the lemon juice in a large pan of boiling water. Drain the leaves, refresh them with cold water and strain. Leaves preserved in brine need parboiling for only 1 minute.

Place 4-5 leaves in the bottom of a pan. Reserve the same number of leaves for the top of the dish. Divide the stuffing between the remai