Spiced Lamb Stuffed Grape Leaves — Etli Yaprak Sarma
Ottoman vine leaves stuffed with spiced lamb mince, rice, and herbs, packed tightly and slow-simmered in a lemon-broth, served with a warm yogurt-garlic sauce for a celebratory centrepiece plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse vine leaves, pat dry. Rinse rice, drain. Grate onion, squeeze dry. Chop parsley and dill. Halve lemon. Combine lamb, rice, onion, tomato paste, pul biber, cumin, allspice, cinnamon, pepper, 2.5 tsp salt, and herbs in a bowl. Knead filling firmly with hands until tacky and holds shape when pressed.
Wrap
Place 1 tsp filling at rib end of each vine leaf. Fold sides inward, roll into 16 cigars sealed tightly. Pack seam-side down in a snug heavy pan (or use two pans if needed to fit in a single layer).
Simmer
Pour hot beef stock, juice from half lemon, and olive oil over rolls. Weigh down with heatproof plate, cover, simmer over low heat 50 minutes until lamb is cooked and rice tender.
Finish
Off heat, melt butter in small pan over medium-high 60 seconds until hazelnut-brown. Stir in dried mint until fragrant. Whisk yogurt with grated garlic and remaining 0.5 tsp salt until smooth. Rest covered 5 minutes on trivet for rolls to firm and broth to reduce.
Plate
Arrange rolls on deep platter, spoon braising broth over, dollop garlic yogurt alongside, drizzle mint butter, finish with lemon half to squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.