Stuffed Dock Leaves (İlibada / Labada Sarması)

A light and aromatic regional specialty, stuffed dock leaves are delicate due to their thin texture and are traditionally folded in a triangular (“muska”) shape.

Servings: 10 People

🛒 Ingredients

Main Ingredients:

• 1 kg dock leaves (ilibada / labada)

• 2 cups rice

• 3 medium onions

• 3 medium tomatoes

• 2 tea glasses vegetable oil (about 200 ml total)

• 1 bunch parsley

• ½ bunch fresh mint (or dried mint)

• 1 teaspoon black pepper

  

• Salt

🥣 Preparation

Prepare the Leaves:
Wash and clean the dock leaves thoroughly.
Dip them briefly into hot water to soften the veins, then remove immediately.

(Note: Since the leaves are very thin, they should not remain in hot water for long, as they may become too soft or dissolve.)

🔥 Instructions

Prepare the Filling:
Sauté finely chopped onions in vegetable oil.
Add grated tomatoes and continue cooking for 3–4 minutes.

Add black pepper and washed, drained rice, and sauté briefly. Remove from heat.
Stir in finely chopped parsley and mint.

Wrap the Rolls:
Place a portion of the filling onto each leaf and fold into a triangular (“muska”) shape.
Arrange the rolls neatly in a pot.

Cook:
Add enough water so it does not exceed the top layer of the rolls.
Cook over low heat until done.

Just before removing from heat, drizzle lemon juice over the top.

✅ Note

Handle the leaves gently due to their delicate structure.
Placing the rolls tightly in the pot helps prevent them from falling apart.

Enjoy your meal! 🌿