How to Make Sarma?

Sarma is an indispensable flavour of Turkish tables. Fresh or pickled leaves are wrapped in It is made by stuffing spicy rice batter. There are many types. Some of them are with minced meat, Leaf rolls made with tomato paste and spring flavoured greens. Sarma is usually made with grape leaves is made. The freshest grape leaves are collected and kept in boiling water for five minutes. is made ready.

There are many answers to the question of how to make sarma, in fact, you can find the one closest to your taste and you need to make it. Wrap making in Turkey varies from city to city. Even in Turkey When you ask how to make sarma, it is possible to get a different answer from everyone, but everyone has a common The most favourite wrap he meets at the point is the one with olive oil. Making the wraps with olive oil makes the flavour takes it to the top dimension. When the wrap is made with olive oil, it can also be consumed cold as an appetiser.

Ingredients:

For the filling:
600-700 grams of leaves
4 cups of rice
1 water glass of olive oil
3 tomatoes
2 pieces of dry onion
2 tablespoons of tomato paste
half a bunch of parsley
5-6 sprigs of fresh mint
1 tablespoon of dried mint
salt
black pepper
a tablespoon of chilli powder
you can also add dill
(Glass size 200 ml)

To add while cooking:
Boiling water
125 grams of olive oil

Preparation:

We soak the rice in water for 10 minutes, after draining the rice waiting in the water, we add the tomato, finely chopped onion, parsley, mint and other ingredients and knead the mixture well.
If our leaves are fresh leaves, we boil them in boiled water for 2-3 minutes and remove them.
After the leaves have cooled down, we wrap them thinly and put them in the pot.
After placing the leaves, we add water so that it does not cover the leaves, add lemon slices on it and add a little salt, then cook it over medium heat for 40-45 minutes, after our wrap has completely absorbed its water, remove it from the stove, drizzle olive oil over it and cook it for at least 40-45 minutes. The more the dolma rests, the more flavourful it becomes.
Bon Appetit!

Tips:

• Cook over slow heat: Cook the wraps over low heat. This gives the wraps more flavour will ensure that it is.
• Wrap the wraps tightly: Be careful not to wrap the wraps too loosely. Otherwise otherwise they may open during cooking.
• Spread leaves on the bottom of the pot: Place unused vine leaves in the bottom of the pot. leaves to prevent the wraps from sticking.
• Arrange the wraps: Carefully arrange the wraps in the pot. Do not overlap the wraps too much. do not come into the house.
• Use fresh vine leaves: If possible, use fresh vine leaves for flavour is the best in terms of salt. If you use pickled leaves, salt them well.
it is important to purify them. To do this, place the leaves in cold water for a few hours soak and change the water several times.
•Soften the leaves: If the leaves are too hard, the winding process can make it difficult. To soften, blanch the leaves in boiling water for a few minutes boil or steam in a saucepan.
• Sort the leaves: Remove the leaves by cutting off the stems. This will, will allow you to shape it more easily when wrapping.
• Cook over slow heat: Cook the wraps over low heat. This will make the wraps more flavourful will make it more flavourful.
• You can also add raisins, pine nuts or currants to the filling for different flavours.
• Be sure to rest your wrap after cooking