15 Temmuz 2014 Salı


   Stuffed grape keaves: one of the most important traditional Turkish cuisine. 
   You can find a  great variety of mouth watering dishes in Turkish cuisine which is mostly the heritage of Ottoman cuisine...Yaprak sarma (stuffed grape/vine leaves), dolma (stuffed pepper or onion), Zeytinyağlı taze fasulye (green beans with vegetable oil), lahmacun, karnıyarık ( fried eggplant with meat), Kuru fasulye (beans), kebap, döner, köfte....etc.They are all perfect and delicious.

   Oh and I forgot baklava.Yummy:)If you still haven't tried this perfect thing you have to do it immediately.


pickled or fresh grape leaves or green sweet pepper
1,5 cups rice (washed under water and drained)
half cup thick bulghur
350 grs minced meat
1 table spoon tomato paste
3 pieces tomatoes
1 big onions or 2 medium onions
3-4 (garlic) cloves
1 cup flat leaf parsley chopped finely
1 pinch dill (chopped finely)
1/2 cup extra virgin olive oil
1 table spoon pomegranate molasses
1 tea spoon powdered sumac
1/2 teaspoon  red pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon dried mint flakes

1 fresh lemon juice
2 tablespoon extra virgin olive oil
2 cups water



1- Wash rice and thick bulghur in a large bowl.Pour its starchy water.

2- Dice the onions and (garlic) cloves.

3- In a large bowl mix all.(Rice, bulghur, chopped onions and cloves, minced meat,tomato paste, parsley,dill,olive oil, pomegranatemolasses, sumac, red pepper, black pepper,salt and dried mint flakes)

4- Knead them until they completely mix.(About 1-2 minutes),

5- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable.Drain them trim the stems and any hard veins from the leaves.Pat dry with paper towels.

6-Lay a grape leaf on a surface.Shiny side down.Put 1 tablespoon of the rice-meat filling near the stem end of the leaf.Fold the stem end over the filling then fold both sides toward the middle and roll up into a cigar-it should be snug but not overly tight because the rice will swell once it is fully cooked.Repeat with remaining grape leaves and filling.

7- Place the dolmas in a large dutch oven.

8-In a bowl mix 2 cups water,2 tablespoon extra virgin olive oil, 1 tablespoon tomato paste and 1 fresh lemon juice.Pour it over the dolmas.This liquid should reach halfway up the dolmas.You may add if necessary.Cover the pan and simmer over low heat for 30-40 minutes until the dolmas are tender when pierced with a fork.
Serve warm...

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