Sarma – Stuffed Vine Leaves with Rice and Yogurt

Summary

Ingredients

• 8 tablespoon olive oil
• 1 large onion (s)
• 1 clove garlic
• 1 packet grape leaves, 500 g, in brine
• 2 tablespoon paprika pulp, (Turkish salca)
• 2 cup long grain rice
• Salt and pepper, from the mill
• water
• Plain yogurt, 10% fat or less

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Instructions

1. It is important that the grape leaves are watered before stuffing so that much of the salt is washed out. To do this, take the grape leaves out of the pack, carefully separate them from one another and cut off the stems, if available. Then soak in plenty of lukewarm water for a few minutes. Change the water once in between. Then spin dry in portions in a salad spinner.
2. For the filling, peel the onion and garlic and cut into fine cubes. Sauté with 7 tablespoons of olive oil in a pan. Add the salca and let roast for a moment. Finally stir in the rice. Pepper and sparingly salt, as the vine leaves are usually very salty despite the watering. But that also depends on the variety. Remove the rice mixture from the stove.
3. Now the grape leaves are filled. Please sort out unsightly, too small and broken sheets and put them aside. Spread the beautiful leaves upside down and the pointed side up on the countertop. Depending on the leaf size, put about 1 - 2 teaspoons of the filling on each leaf and distribute lengthways. Fold the sheets in sideways and then roll them up from bottom to top, not too tight or too loosely.
4. Place the rolls with the seam side down in a wide saucepan or a wide pan with a high rim. When the bottom is completely covered with the first layer of wine rolls, sprinkle some olive oil over it. Then you layer the next layer in the pot until all the vine leaves have been processed. Spread a few splashes of olive oil on the last layer as well. Then cover evenly with the sorted grape leaves.
5. Use a flat plate of the right size to weigh down the wine rolls so that they do not roll up while cooking. Top up with hot water.
6. Close the pot with a lid and simmer the wine rolls for 45 - 60 minutes over medium heat. There is not that much space in a pan, so you should watch the water level while cooking and keep adding hot water, as the rice swallows a lot of liquid.
7. After 45 minutes, it`s best to try a wine roll to see if the rice is done. When the rice is cooked, the grape leaves can be removed from the stove.
8. You can enjoy the wine rolls hot, warm or cold. They taste very good with natural yoghurt, which can also be seasoned with garlic. They freeze well. Simply heat in the microwave or in hot water to warm up.
9. Tip:
10. If you don`t want to do without meat, you can add crumbly fried ground beef to the rice mixture.

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