Aegean Style Stuffed Grape Leaves (Sarma Dolma)

Sarma Dolma is a wonderful family-style dish, perfect for entertaining or special family dinners. Traditionally, it's served as a side dish to meat or fish and other little mezze (small dishes), but you don't really need to serve much else with it other than the yogurt sauce if you prefer a light meal. 

Sarma Dolma Ingredients

Grape leaves (fresh or stored in brine) 

2 tablespoons Oil of Anatolia

1.5 cups rice

¾ cup bulgur 

2 onions, finely chopped

1.5 teaspoon pul biber (ground Aleppo pepper)

1.5 teaspoons sumac

1 teaspoon cumin

2 teaspoons dried mint 

1.5 tablespoon pomegranate molasses

Fresh mint, parsley and dill leaves (about ¼ cup total)

Salt, to taste 

2-3 fresh tomatoes, sliced 

1-2 lemons, sliced thinly 

½ tablespoon domates salça (tomato sauce such as passata)

½ tablespoon pepper paste 1.5 cups water 

More Oil of Anatolia for topping

Directions

Soak grape leaves in water to remove any excess salt or brine. 

Dice the onions finely. Heat oil in a frying pan and gently add the onions, tomato paste, rice, bulgur, spices, salt, and pomegranate molasses. Add the fresh herbs. Cook for about 10 minutes then remove from heat and allow to cool slightly. 

Add a small amount of this mixture  to each grape leaf and roll. 

Line a deep pan with the sliced tomatoes. Add the wrapped grape leaves. Once finished add the sliced lemons on top. 

Make a simple liquid to pour over the simmering grape leaves: mix tomato paste & hot pepper paste with some hot water and a little salt. Pour over the entire batch. Simmer for 45 minutes to one hour, covered, meanwhile pour a few tablespoons (one tea glass) of olive oil on top of the mixture once it’s been cooking for about 20 minutes or so. 

Remove and serve hot with the CAÇIK (yogurt sauce) on the side (recipe below, also at this link)

CAÇIK  (Yogurt Sauce)

Ingredients

2 cups whole milk yogurt

2 clove garlic, minced

2 tablespoons each fresh mint, dill, parsley

Juice of ½ lemon

Salt and pepper, to taste

Directions 

Mix all ingredients to combine. Taste for flavor, adjust if necessary. Keep refrigerated until ready to use. Pour over cooked grape leaves upon serving, with a lemon wedge on the side. 

Afiyet Olsun!

Recipe first published on MyHalalKitchen.com