Olive Oil Leaf Wrap
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( 88 oy 4,23/5)
Traditional Turkish CuisineIt's one of my favorite and most appreciated dishes. olive oil leaf wrap. If it has currants and pine nuts in it, it finds its taste.
It is a flavor that can crack your palate if it is made in a really thick consistency. You can easily apply this recipe. You can change the size of the spices according to your taste.
Make sure that the leaves you will wrap are thin and soft-veined. Thus, it will be easier to cook and will be more delicious.
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Love…
Ingredients for Olive Oil Leaf Wrap Recipe
- 500 g pickled vine leaves
- Half tea glass of olive oil
- 2 cup of hot water
- juice of half a lemon
For internal mortar:
- 4 onion
- 1 tea glass of olive oil
- 2 tablespoon of peanuts
- 2 cup of broken rice
- 1 tablespoon of dried mint
- 1 teaspoon of black pepper
- 1 teaspoon of cinnamon
- 2 sugar cubes
- 2 tablespoons of currants
- 1 cup chopped parsley
- 1 sweet spice salt
- half a glass of hot water
How to Make Olive Oil Leaf Wrap Recipe?
- Put the olive oil in the pot. Saute the chopped onion with a little salt for 1 minute. Add the pine nuts and fry them until they turn pink.
- Wash and drain the rice in 1-2 waters and add it to the pink onions and fry for 1 minute.
- Put all the necessary ingredients for the stuffing on the roasted rice and mix it well. Add half a glass of boiled water and cook on low heat until the rice absorbs the water and let it brew.
- While the rice is cooling, wash the leaves. After waiting for 5 minutes in hot water, wash with 2-3 waters.
- Wrap it by putting the inner mortar you prepared according to the size of the leaves. Cover the bottom of the pot in which you will cook the dolma with torn or small vine leaves. Arrange the filling so that there are no spaces.
- Cover a porcelain plate over the stuffed stuff you wrapped. After adding hot water, olive oil and salt to the pot, cook on low heat for 35-40 minutes. Serve cold.
There is no such thing as wrapping in Turkish cuisine. It's called stuffing. Stuffed leaves with olive oil are not named as wrap in any of the old books. In all neighboring cultures, from Greek to Arabic, the Turkish word DOLMA is called corruption by words (eg DOLMATES in Greek). Sarma is a made-up name. And like any made-up name, it's better not to use it. At least, respect for our national cuisine demands it.
I think it's wrong to say stuffed. There is nothing filled in the middle. The movement consists of rolling the leaf and this is called wrapping. If the old name is wrong, the wrong should not be insisted on. I know that it has been called by this name, especially in the southern regions, from my elders for 55 years.
what did you do for nothing, it's like tdk to me...
Well done... I was going to make the recipe for my guests, but I have a question.
Can I cook it the next day if I prepare it the night before?
Hello Efsun, let him rest for a night. Olive oil tastes like that. Yours sincerely
Super Thank you sir...
You wrote half lemon juice, you left it half. Where is the lemon juice put?
Sugar cubes and cumin take this dish away from the traditional taste. Our recipe is not traditional. It happens in normal rice instead of broken rice.
Isn't that a lot of cinnamon? It has a very strong taste, even more than 1 teaspoon.
Wouldn't it be okay to use regular rice for rice instead of broken rice?
i did it
i didn't know if i was afraid
I love sarmani very much, I wanted to make xar zamon myself and I did it so gozal. I love Turkish efforts,
I'm making the measure in half, since we are two people, I don't know how many times I should make it, but stuffed wrap has never been so enjoyable and easy because the recipe is very good, you know the result, but based on my experience, I never add lemons anymore, I slice it after cooking:) I definitely say try it before it's used, as long as you have the opportunity. recipe :)
Put the ones you wrapped too much in the freezer and then you'll cook them.
I'm doing ole
pepper eggplant zucchini stuffed
Thank you for applying your recipe, it was great, but I cooked it with lemon, I don't get stuffed with asparagus :(
sometimes it's caused by lemon, that bitterness.. I always sneeze with lion, it's delicious, Mrs. Serap
Thank you for the explanation, Ms. Desire, I will make it without lemon this time, so as not to take the risk :)
Isn't it necessary to boil the leaves in water for 10 minutes or so?
Shouldn't the brine leaves be boiled in water for 10 minutes?
you are super thank you
Is this recipe valid for meat? I want to use it with meat.
I like it very much, even if we eat it, stay with me.
When you put water in the rice mixture, make it rise, wrap it and boil it in water again in the pot, won't the rice rise and become mush? I was wondering when I was wrapping for the first time
We cook the rice to the teeth. If it is put raw, the stuffing stays raw.
way be great
I wonder what is the purpose of putting porcelain plates, can you explain?
The plate or any heat-resistant thing that will press should be covered because if there is no weight on it, the wraps usually fall apart as they are cooked..
I'll try right now it looks good (hmmm)
supeeeer
Well, I'll try now, will it be nice? :)
thank you... i have read many recipes but i am trying this one...
supperrrrr thanks a lot
Hello, first of all, I would like to thank the person who wrote and shared this recipe.
__ After applying the recipe, we ate our food and it was very good, thanks to our hands ….
________________________________ respects….
it was great thanks :D
super recipe, can we not just add lemon, either it is already sour enough or the leaves will be sour anyway, I will make it soon, it will be the first, but I will add lemon too, thanks
I Love Stuffing Stuffed Leafs
very nice recipe thanks
I am satisfied with this recipe.
Good luck to everyone….
i love stuffing
I think you forgot to put lemon, I got the recipe to put it last, I will try it
health to your hands, a very good recipe…
Hello,
The wrap recipe at home has disappeared. Well, I can't do anything indescribable. I mean, the wrap is on the stove. Bless your hands and arms. Let's see how it will taste. I said it would be too much, but it came just right.
Thank you.
Ingenious mother Cigdem
great:))
Hello,
Your recipe looks delicious. I will try it soon, I hope it will be delicious.. Thank you for sharing, good luck to you...
I'm newly married I'm going to hug my husband for the first time on his birthday
I like your recipes, I hope the grammage is appropriate
It's a perfect recipe...I added walnuts too...it was delicious. good luck to your hands, nilay lady. we love you.
SARMAAAAAA DEATH SARMAYA