Leaf wrap, one of the most known and popular dishes of Turkish cuisine, is both the main crown of traditional tables and is a special meal that has gained a reputation in world cuisine. The origin of the leaf wrap extends to the Ottoman Empire. As a result of interaction with different cultures in the broad geography of the empire, leaf wrapping became a part of the Balkans, Middle East and Caucasian cuisine. This is a laborious but very special dish, as a hot main course or as hot start. Enjoy your meal!
After rinsing the brine leaves a few times, put them in warm water close to the heat. Change the water three or four times until the salt comes out.
For the stuffing, put the minced meat in the kneading bowl. Grate or finely chop the onions. Add the broken rice, tomato paste, finely chopped parsley, salt and spices and mix and knead for a few minutes.
Put the leaves on your board and straighten them. Cut the big ones in half. Cut off the middle and stems of those with extra veins. Separate the torn, etc. leaves that cannot be wrapped to be placed on the bottom and top of the pot.
Straighten the leaves with the shiny side down and the stem facing you, and put a teaspoon of ground beef on the top. Cover it on the mortar from both sides and wrap it in a roll (Do not wrap it too tightly, considering that the rice will cook and swell)
Lay the defected leaves you have separated on the bottom of a wide stuffing pot without leaving any openings. Place the wrapped leaves in the pot, back to back, with the ends down.
For the sauce, peel and grate the tomatoes. Heat the butter in the sauce pan, turn the tomatoes and a spoonful of tomato paste for a couple of turns, add a glass of hot water, salt and sugar. When the tomatoes soften and get the consistency of sauce, drizzle over the wraps you have lined up.
Cover the vines with the remaining leaves and press lightly. Put a suitable porcelain plate on them so that they do not fall apart while cooking. Add a glass of hot water from the side and close the lid. Cook for half an hour on low heat.
Check their wrapping, if the rice is still alive, you can add half a glass of hot water and cook for ten more minutes.
Let the stuffed stuffed rest in its own pot for half an hour. For serving, crush two cloves of garlic and whisk with a bowl of yogurt. Serve the wraps that you have taken on the serving plate, lukewarm with garlic yoghurt. With pleasure...
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Vine Leaf:
Grapevine leaves are indispensable in Mediterranean and Middle Eastern cuisine. Rich in antioxidants, they protect cells while being excellent sources of Vitamins C & A, calcium, and iron. Their high flavonoid content provides anti-inflammatory properties, supporting digestive health. The fibrous structure may also aid in blood sugar regulation. They pair wonderfully in dishes like dolma with rice, ground meat, olive oil, tomato paste, and fresh herbs. Serving with yogurt and lemon elevates their flavor.
Ground Beef:
Ground beef is essential for muscle development and repair due to its high biological value protein. Its rich B12 content supports nervous system health, while being a good source of iron and zinc strengthens the immune system and aids oxygen transport. It pairs perfectly with carbohydrates like rice, pasta, potatoes, and vegetables such as tomatoes, onions, and garlic, adding flavor to numerous dishes.
Broken Rice:
Broken rice consists of rice grains broken during processing. Its small size allows faster cooking and easier digestion, which accelerates nutrient absorption and provides quick energy. It's often preferred for baby food and those with digestive sensitivities. It's gluten-free. It pairs well with creamy dishes like soups, porridges, rice pudding, and spicy meat/vegetable dishes in Asian cuisine.
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Parsley:
Parsley is a powerful antioxidant source that supports bone health and plays a crucial role in blood clotting due to its Vitamin K content. Its Vitamin C content strengthens immunity. Rich in flavonoids like apigenin, it can help reduce inflammation. It is also a natural diuretic. It pairs perfectly with lemon, garlic, and olive oil; adding a refreshing flavor to fish, chicken, soups, and salads.
Black Pepper:
Black pepper, a kitchen staple, offers not just flavor but also significant health benefits. Thanks to piperine, its active compound, it boasts powerful antioxidant properties, helping to combat free radicals. It can stimulate the digestive system, enhancing nutrient absorption and notably increasing the bioavailability of curcumin found in turmeric. Additionally, it's effective in reducing gas and bloating. It also has a mild metabolism-boosting effect. With a wide range of uses from red meats to poultry, vegetable dishes to soups, it pairs excellently. It harmonizes perfectly with spices like cumin and coriander, as well as ingredients like lemon and garlic, adding depth to dishes.
Cumin:
Cumin is a powerful spice that supports digestion, reduces bloating, and stimulates digestive enzymes. Rich in iron, it possesses antioxidant and anti-inflammatory properties. It pairs excellently with legumes (lentils, chickpeas), red and white meats, vegetables, and yogurt-based sauces. Combined with coriander, turmeric, and chili, it creates deep flavors in Asian and Middle Eastern cuisines.
Salt:
Salt is an essential mineral that adds unique flavor to dishes and serves as a natural preservative. It provides vital electrolyte balance for the body's water regulation, nerve, and muscle functions. It pairs perfectly with spices, herbs, and oils, enriching the taste of every meal. An indispensable part of every table.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
Tomato:
Tomato is a fruit rich in lycopene, a powerful antioxidant that supports heart health and helps protect skin cells against UV damage. With Vitamin C, it boosts immunity, while potassium contributes to blood pressure regulation. Lycopene absorption is enhanced, especially when consumed with olive oil. It is an indispensable ingredient for basil, garlic, mozzarella, and various salad and pasta dishes.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
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For: 6 People
Prep: 45 Min
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