Olive Oil Leaf Wrap Recipe
The sourness of the vine leaves and the flavors of rich spices meet with rice. The most loved and well-known olive oil dish of Turkish cuisine and the indispensable taste of banquet tables deserve the effort. Bon Appetit!
Ingredients:
For: 6 People
Prep: 40 Min
Cook: 40 Min
| Ingredients for Winding: | |||
| Vine Leaf (Brine) | 300 Grams | ||
| Lemon (Fresh-squeezed) | 1.5 Qty | ||
| Olive Oil (Riviera) | 4 Tbsp | ||
| Water (Hot) | 1 Cup | ||
| Granulated Sugar | 1 Tsp (large) | ||
| Ingredients for Internal Mortar: | |||
| Olive Oil | 1/2 Cup | ||
| Dry Onion | 3 Qty | ||
| Rice | 1.5 Cup | ||
| Pine Nut | 1 Tbsp | ||
| Currants | 1 Tbsp | ||
| Dried Mint | 1 Tsp | ||
| Allspice | 1 Tsp | ||
| Cinnamon Powder | 1/2 Tsp | ||
| Black Pepper | 1 Tsp | ||
| Salt | 1 Tsp | ||
| Water (Hot) | 1 Cup | ||
Steps:
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Soak the brine leaves in warm water with lemon juice added and soak 1 night before (or a minimum of 1 hour). Change the water 4-5 times from time to time.
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Chop the onions finely. Take the olive oil in a wide saucepan and heat it. Fry the onions and pine nuts until they turn pink.
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On the other side, remove the currants and leave them to swell in hot water for 5-6 minutes. Add the roasted onions and peanuts, and fry them together for 2-3 minutes,
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Strain the rice you have passed through the water through a wire strainer and add to the onions and fry until they become transparent.
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Add 1 glass of hot water to the pilaf and add salt, sugar and spices and mix it for a round. Cook the stuffing on low heat for 5-6 minutes so that it is fresher than regular rice pilaf. When the water is drawn, cover it with a paper towel and let it brew.
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Take the leaves in a colander and drain excess water. Prepare to wrap by taking the stem parts with the help of a knife and stacking them on top of each other.
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Place your torn leaves that cannot be wrapped neatly at the bottom of a wide pot.
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Put 1 full teaspoon of chilled stuffing in the middle of the leaves you bought on a cutting board. First fold it from the sides to the middle part and wrap it in the form of a roll from top to bottom.
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When the wrapping process is completed, slice the peeled 1/2 lemon and place it on the stuffing and add a glass of hot water. Place a heavy porcelain plate on it to prevent the stuffing from falling apart. Close the lid and cook on low heat for 15-20 minutes.
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Let the stuffed stuffings, which you covered, cool completely, without opening the lid, to rest.
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Place them neatly on a flat serving plate and pour the remaining lemon juice and a spoonful of olive oil over the stuffing.
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Serve garnished with lemon slices and fresh parsley leaves, if desired. Bon Appetit!
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Note: Let your wraps rest in the refrigerator for 6-12 hours before serving.
30 Min
