Sarma of Vine Leaves

Yalanci Asma Yapraği Sarmasi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About


  • 1 quantity yalancı dolma stuffing (above)
  • 200 g/7 oz vine leaves, fresh or preserved


Prepare the stuffing and the vine leaves. Place 2-3 leaves in the bottom of a heavy pan, stuff all but 2 or 3 of the remaining leaves and roll them up like cigarettes. (Meat-filled vine leaves should be short and fat, yalancı sarmas long and thin.) Arrange them in the pan and cover with the remaining leaves. Add water and lemon juice, salt to taste and co