Zeytinyagli Yaprak Sarmasi - Stuffed vine leaves

    This is a lovely snack to share with friends. Very moreish


    Devon, England, UK
    1 person made this


    • 2 cups of rice1
    • 1 tomato, chopped
    • 1 tbsp tomato puree
    • 2 chopped onions
    • 200g vine leaves
    • 2/3 oil
    • 3 cups of water
    • 1/2 lemon, sliced
    • 2 tbsp dried mint
    • 1/2 tsp pepper
    • 1/2 tsp cinnamon
    • 1/2 tsp allspice
    • 1 1/2 tsp salt
    • 1/2 tsp sugar


    1. Put the rice in hot water for 30 minutes and then wash and drain. If you are using fresh leaves then put the leaves in boiling water for 5 minutes. Drain and remove the stems. If you are using preserved leaves then just remove the stems. You can put the stems at the bottom of the pan and this will prevent the bottom layer of stuffed leaves burning.
    2. Place oil in a pan and saute the onions. Add the rice and stir for a few minutes. Add the tomatoes and the tomato puree. After 5 minutes add 1 cup of hot water and cook until the water evaporates. Add 1/2 cup of olive oil, dried mint, pepper, cinnamon, allspice, salt and sugar and mix.
    3. Place a leaf on the counter and put 1/2 tsp of filling on the larger end of the leaf. Fold the two sides in and then roll it up like a cigarette. Don't roll them too tightly though. Place them side by side each other in a saucepan. Put the lemon slices n the top and add 2 cups of warm water. Put a small plate on top of the vine leaves. Cover and cook on a low heat for 40 minutes, until the water has been absorbed.
    4. Serve with lemon slices and yogurt

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