{"id":16943,"date":"2026-02-28T18:40:55","date_gmt":"2026-02-28T18:40:55","guid":{"rendered":"https:\/\/alanyarehberi.com\/?p=16943"},"modified":"2026-02-28T18:40:55","modified_gmt":"2026-02-28T18:40:55","slug":"sarma","status":"publish","type":"post","link":"https:\/\/alanyarehberi.com\/en\/stuffed-grape-leaves.html","title":{"rendered":"Stuffed Grape Leaves"},"content":{"rendered":"

<\/p>\n

Stuffed Grape Leaves (Sarma \/ Asma Yapra\u011f\u0131 Sarmas\u0131)<\/h2>\n

One of the most beloved olive oil\u2013based dishes of Turkish cuisine, stuffed grape leaves are commonly prepared for special occasions and large gatherings.<\/p>\n

Servings:<\/strong> 10 People<\/p>\n

\n

\ud83d\uded2 Ingredients<\/h2>\n

Main Ingredients:<\/h3>\n
    \n
  • \n

    1 kg brined grape leaves or<\/strong> 1 kg fresh grape leaves<\/p>\n<\/li>\n

  • \n

    2 cups rice<\/p>\n<\/li>\n

  • \n

    3 medium onions<\/p>\n<\/li>\n

  • \n

    3 medium tomatoes<\/p>\n<\/li>\n

  • \n

    1 tablespoon tomato paste<\/p>\n<\/li>\n

  • \n

    2 tea glasses olive oil (about 200 ml total)<\/p>\n<\/li>\n

  • \n

    1 bunch parsley<\/p>\n<\/li>\n

  • \n

    \u00bd bunch fresh mint (dried mint may also be used)<\/p>\n<\/li>\n

  • \n

    1 teaspoon black pepper<\/p>\n<\/li>\n

  • \n

    1 lemon<\/p>\n<\/li>\n

  • \n

    Salt<\/p>\n<\/li>\n<\/ul>\n

    \n

    \ud83e\udd63 Preparation<\/h2>\n

    Prepare the Leaves:<\/strong>
    If using brined leaves, dip them briefly in hot water to remove excess salt and soften them. If necessary, let them soak for a short time.<\/p>\n

    If using fresh leaves, dip them into boiling water and remove immediately. No soaking is required for salt removal.
    (Note: If the leaves have thick veins, extend the blanching time slightly.)<\/p>\n

    \n

    \ud83d\udd25 Instructions<\/h2>\n

    Prepare the Filling:<\/strong>
    Saut\u00e9 finely chopped onions in 1.5 tea glasses of olive oil.
    Add grated tomatoes and tomato paste, and cook for 2\u20133 minutes.<\/p>\n

    Add black pepper and washed rice, and continue saut\u00e9ing for another 2\u20133 minutes.
    Stir in finely chopped parsley, mint, and salt.
    (If using brined leaves, adjust the salt carefully.)<\/p>\n

    Wrap the Rolls:<\/strong>
    Lay each leaf flat on a clean surface. Place a suitable amount of filling in the center, fold in the sides, and roll tightly into thin rolls.<\/p>\n

    Arrange in the Pot:<\/strong>
    Line the bottom of the pot with a layer of grape leaves to prevent burning.
    Arrange the stuffed rolls tightly and neatly in the pot.
    Optionally, place sliced lemon on top.<\/p>\n

    Cook:<\/strong>
    Add enough water to reach just below the top layer of rolls.
    Bring to a boil, then reduce to low heat and cook gently.<\/p>\n

    Ten minutes before removing from heat, drizzle the remaining olive oil over the top.<\/p>\n

    \n

    \u2705 Notes<\/h3>\n
      \n
    • \n

      Dried mint can be used instead of fresh mint.<\/p>\n<\/li>\n

    • \n

      In some regions, the filling is prepared with both rice and lentils. If preferred, use 1 cup rice and 1 cup red lentils for the filling.<\/p>\n<\/li>\n

    • \n

      Placing the rolls tightly in the pot prevents them from falling apart.<\/p>\n<\/li>\n<\/ul>\n

      Enjoy your meal! \ud83c\udf3f<\/p>\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      Stuffed Grape Leaves (Sarma \/ Asma Yapra\u011f\u0131 Sarmas\u0131) One of the most beloved olive oil\u2013based dishes of Turkish cuisine, stuffed grape leaves are commonly prepared…<\/p>\n","protected":false},"author":1,"featured_media":16944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[607],"tags":[635],"class_list":["post-16943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yoresel-yemekler-rehberi","tag-sarma-tarifi"],"_links":{"self":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/comments?post=16943"}],"version-history":[{"count":0,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16943\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media\/16944"}],"wp:attachment":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media?parent=16943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/categories?post=16943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/tags?post=16943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}