Max Onder’s Turkish Grape Leaves (Yaprak Sarma)

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3 tablespoons olive oil
2 large onions, chopped
8 ounces uncooked white rice
3 ounces pine nuts, toasted
3 ounces currants
6 ounces fresh dill, chopped
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon pepper
4 8-ounce jars Orlando brand
grape leaves

Heat oil in a large skillet and sauté the onions until golden and caramelized. Add the rest of the ingredients except the grape leaves and cook for 5 to 10 minutes or until ingredients are softened and melded.

Remove leaves from jar and unroll. Place one to two tablespoons of filling at the stem end of the leaf and roll into a tight cigar. Place rolls in a pot that can hold all the leaves and add water to cover. Place a plate in the pot to weigh down the leaves in the water. Cook over low heat for two hours. Let leaves cool overnight. Remove from pot and enjoy.

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