Minced Leaf Wrap (Fresh Leaf)

Hello Dear Friends,

We have been having an incredible holiday for the last 5 days. We taste local delicacies as much as we tour. When we say Akyaka, Göcek, Ölüdeniz, Kalkan, Kaş, we are constantly shouting how beautiful this place is, there is no legend here, we will settle here. Even though I'm trying to share a lot of images from my Instagram account, what I can capture is not a quarter of what I see.

On the days we are in Akyaka, we feel the abundance and fertility of these lands more deeply. You know, they sell us fresh leaves in the market for 3-5 liras… All the gardens are vineyards here, the leaves are ours… Neighbors collect and bring the apricots, saying they don't carry the apricots on the ground like miss.

I have never made a wrap from fresh leaves before. Thanks to my aunt, we quickly boiled and prepared the fresh leaves here. We even threw packets in the freezer for the winter.

If the fresh leaf is of good quality, what you will do is to keep it in boiling water for a short time and after it is filtered, pack it and throw it in the freezer. After taking them out and keeping them in warm water, they are just as fresh. Of course, when choosing, you need to pay attention to the thin veins of the leaves.

We couldn't get enough of the wraps we made...

Love…

Ingredients for Minced Leaf Wrap (Fresh Leaf) Recipe

• 250 g fresh leaves
• 300 gr mince
• 2 medium onion
• 1 tea glass of rice
• 1 mixed (tomato pepper mixed) tomato paste
• half a bunch of parsley
• 1 tea spoon black pepper
• 2-3 tablespoons of oil
• salt

For the sauce:

• 1 diced tomato
• half a teaspoon of oil
• salt
• 2 water glass of water

Fabrication:

1. 4-5 minutes into the water in which you boil the fresh leaves. lay it down, filter the leaves with slightly changed color in a strainer.
2. Soak the rice in hot water for 30 minutes and drain.
3. Chop the onion and parsley.
4. Take the rice, minced meat, onion, tomato paste, salt and spices in a wide and deep bowl and knead.
5. Take the vine leaf in your palm (the matte and veined part should face towards you), put a teaspoon of minced meat in it and wrap it.
6. Peel the skins off the tomatoes. Saute in oil, add water, salt, mix and cook for 2-3 more minutes and remove from the stove.
7. Place the wraps in the pan without leaving any spaces. Pour the tomato sauce over it.
8. Cover a porcelain plate by turning it upside down so that the leaves do not open during cooking.
9. Cook on medium heat with the lid closed until the rice swells.
10. Serve hot with yogurt.