Yaprak Sarma

Though often served as a cold mezze in the United States, in Turkey, stuffed grape leaves are served warm, with a dollop of yogurt and lemon wedges on the side. If you’ve never had one that’s freshly made, you’re in for a treat: The texture and aroma of the warm, seasoned rice surrounded by an oil-kissed grape leaf is really, really special. This recipe makes enough for a small crowd (though I would not underestimate how addictive they are); leftovers can be kept in the refrigerator for up