My mother in law is visiting us, and with her came an array of gifts and packages of food straight from the city of dreams. Amongst the numerous baby clothes, jewellery and candied chesnuts (Murat’s favorite) came a mysterious, humid bag. To my delight, the heavy package contained vine leaves.
When I first visited Murat’s family in Istanbul, his three sisters and mothers gathered around at tiny table, crafting Yaprak Sarmasi in honour of my visit and his return. They chattered excitedly, stuffing and rolling what seemed like hundreds of leaves. Quite the excuse to get together and pitch in, I’ve now mastered this traditional recipe much to Murat’s delight.
This recipe results in succulent meaty rolls with a subtle heat. It is absolutely authentic and often eat in Turkish households. This version is best served warm with a dollop of cooling strained yoghurt. Stuffed vine leaves can also be made without meat and with the addition of pine nuts, sultanas and dill, usually served cold.