Turkish Sarma with Lamb and Rice

Name: Turkish Sarma with Lamb and Rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 400 g ground lamb; 100 g long-grain rice; 1 pc onion; 3 cloves garlic; 2 tablespoons parsley; 2 pinches mint; 0.5 teaspoon ground cinnamon; 3 tablespoons olive oil; 1 pinch ground pepper; 30 pcs vine leaves; 2 tablespoons tomato paste; 1 pc lemon; 1 tablespoon olive oil

Eduard LáskaMeatTurkish Cuisine x se líbilo

Sarma are small rolls of vine leaves stuffed with ground lamb, rice, parsley and mint. The tangy leaves give the meat a fresh, slightly sour aroma, underlined by lemon and the tomato base in which the rolls slowly simmer. They are served warm or lukewarm, drizzled with the juices from the pot and a spoonful of thick tangy yogurt. They belong to traditional Turkish and Balkan cuisine, where they are often made in batches for celebrations and family feasts.

Příprava: 30min

Vaření: 45min

CELKOVÝ ČAS: 1h 15min

Step by step process

Preparing the filling

1
For the sarma, prepare the filling: finely chop the onion, press the garlic and mix it in a bowl with the ground lamb.
2
Add the rinsed rice, chopped parsley, mint leaves, ground cinnamon and olive oil. Season with salt and pepper and mix thoroughly. Leave to rest for 10 minutes.
TIP:
Gently bruising fresh herbs between your palms releases their essential oils and aroma. Pounding would only damage them. Ideal for activating herbs before adding to drinks, salads, and dishes.
3
Rinse the grape leaves in cold water and pat dry with a paper towel. Blanch any leaves that are too tough in hot water for 2 minutes and leave to dry.

Rolling and cooking

4
Line the bottom of a pot with 3-4 grape leaves. Place each leaf smooth side down, add a spoonful of filling in the centre, fold in the sides and roll into a tight parcel.
5
Pack the rolls tightly into the pot seam side down. Mix the tomato paste, lemon juice and 400 ml water and pour over the rolls.
6
Cover the pot with a plate or lid to prevent the rolls from floating. Cook over a gentle heat for 40-45 minutes until the rice is tender.
7
Serve the sarma warm with soured yogurt and lemon wedges on the side.