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)
of tomato paste (reserve the rest for the filling)
for the filling)
Salt and pepper to taste
Directions: Mix all of the above ingredients in a bowl.
Set aside until ready to cook.
leaves from a jar: Rinse leaves, pat dry. Remove and discard thick
for folding and cooking the grape leaves:
shiny side down.
spread it about three-quarters across the width of the leaf. (The amount of
filling will be determined by the size of the leaf.) Start rolling the leaf
from the stem end upward (away from you), then fold each side of the leaf over
the filling, and continue to roll upward. Fold firmly so the leaf won’t unravel
during cooking. (NOTE: Don’t roll too tightly, however, because the bulgur or rice
will expand and the leaves could burst during cooking.)
leaves right in the sauce.
an inverted dish on top of the grape leaves to keep them in place.
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
until the bulgur or rice and grape leaves are tender.
serve: Spoon some sauce over the top of the cooked grape
leaves, along with plain, thick yogurt.