Monday, December 10, 2007

Etli yaprak sarması (grape leaves with meat stuffing)

Uncooked rice
Dried or fresh dill
Tomato paste
Dried mint
Ground turkey or beef
Salt & black pepper, to taste

As you notice, there are no measurements for this recipe. Add part meat and ¼ part rice. Now add dill and dried mint to taste ~ the mix should be scattered with both, as you would season spaghetti sauce. Add salt according to your personal preferences. Do not get bogged down in the measurements.

Now, pull up your sleeves and mix the vegetables, meat and rice together with your hands! The moisture from the vegetables and meat that is released as the dolma cook will be absorbed by the rice. Add about one inch of water to the bottom of the pan and to this add a few spoonfuls of tomato paste. Cover the pan and heat it on medium-low heat until the dolma are cooked ~ about half an hour. Serve hot with plain yogurt.

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