1
Prepare the filling
8 minMix the ground beef with the rice, onion, olive oil and salt.
Dolma and Sarma
Asma Yaprağı Dolması | Hot-Served Stuffed Grape Leaves with Meat
Asma yaprağı dolması is a meat-enriched Turkish dolma made by wrapping fresh grape leaves around a mince and rice filling and serving it hot with a yoghurt sauce. Rolling the leaves thin and even is what keeps the dolma from unravelling as it cooks. Despite the short cooking time, the rolling technique itself demands real skill.
Step by Step
How to make it?
2
Roll the leaves
12 minPlace a teaspoon of filling on the veined side of each grape leaf, fold in the edges and roll snugly but not too tight.
3
Cook
10 minPack the rolls tightly into a wide pot, add the water, cover and simmer over low heat until the rice is tender.
4
Serve with the sauce
3 minMix the yoghurt with the garlic and drizzle over the hot dolma to serve.
Reminder
Don't roll the leaves too tightly; the rice expands as it cooks and a tightly wrapped dolma tears the leaf. Allergens: contains milk and dairy (yoghurt).
Editor's Note Editörün Notu
Adding a pinch of cinnamon to the filling gives it the faintly sweet note typical of the Aegean region.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (3)
2.7
3 reviews
%33 recommend it
No comment matching this filter on the first page.
K
Sarımsaklı yoğurt yerine nane serpilmiş sade yoğurt kullandım, tat bende gerçekten daha hafif kaldı ve dolmanın kendi baharatını çok daha fazla öne çıkardığını fark ettim.
S
40 yaprağı sarmak bende tam 12 dakika değil neredeyse 25 dakika sürdü, ellerim alışana kadar her tek yaprak gerçekten epey uzun zaman aldı, sabır gerekiyormuş.
M
Yaprakları ilk denememde çok sıkı sarmıştım, pirinç pişerken genişleyince bende birçok dolma yırtıldı, ikinci seferde biraz daha gevşek sarınca hiç sorun yaşamadım, hepsi bütün kaldı.
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