In the past we’ve posted recipes for meatless stuffed grape leaves (yalanchi), which make terrific appetizers, but if you’re looking a a heartier meal, the addition of meat is the way to go. Traditionally, ground lamb or beef are the meats of choice, but to lighten-up the dish, our recipe uses ground turkey, making it lighter, but just as tasty and satisfying.
|Meat and Bulgur Stuffed Grape Leaves|
Meat and Bulgur- Stuffed Grape Leaves (Sarma)
for the filling)
Salt and pepper to taste
Set aside until ready to cook.
shiny side down.
NOTE: You might want to add another weight, such as a small pot half-filled with water to place on top of the dish. This keeps the grape leaves submerged for even cooking.
5. Bring to a boil; place a lid and tilt it (it won’t fit snugly due to the small pot), then reduce heat to low. Cook for 30-40 minutes until the bulgur or rice and grape leaves are tender.