Stuffed vine leaves in olive oil (yaprak sarma)
A snack for one: 240 kcal with 4 g of protein, 33 g of carbs and 11 g of fat, ready in 1 h 10 min.
- 1 h 10 min
- Snack · 1 serving
- Turkish, Mediterranean
- 240 kcal
Nutrition per serving
240 kcalEnergy: 6% protein, 54% carbs, 40% fat
- 4 gProtein
- 33 gCarbs
- 11 gFat
Fiber 4 gSugar 6 gSodium 860 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Vine leaves, jarred6 (30 g)
- Short-grain rice, dry2 tbsp
- Onion40 g
- Olive oil2 tsp
- Currants1 tsp
- Dried mint½ tsp
- Allspice1 pinch
- Parsley5 g
- Lemon¼ (10 g)
Method
- Rinse the vine leaves and blanch them in boiling water for 2 minutes to remove the brine, then drain.
- Soften the finely chopped onion in half the olive oil for 5 minutes, then stir in the rinsed rice, currants, mint, allspice, parsley and a pinch of salt and cook for 2 minutes.
- Put a teaspoon of filling on each leaf, fold in the sides, roll up tightly and pack the rolls seam-side down in a small pan.
- Add the rest of the oil, the lemon juice and hot water to just cover, weigh down with a plate and simmer on low heat for 40 minutes; let them cool in the pan.
Make ahead
Roll a big batch; sarma keeps 4 days in the fridge and tastes best the next day.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
Coming soon to the App StoreIn testing now
Meal planning
