Stuffed Vine Leaves – (Meatless) Rice, Pinenut & Sultana Yaprak Sarmasi

Makes 50 leaves

50 Vine Leaves – soaked overnight in warm water.

1 cup rice

1/3 cup bulgur wheat

1 bunch dill – chopped

1 tbsp sultanas – chopped

2 tbsp pine nuts

2 small / 1 large onion – finely chopped

1 bunch flat leaf parsley – chopped

1 tsp dried mint

1 tsp chilli flakes

2 tsp sea salt

2 tsps pepper / tomato puree

2 tsp sunflower oil

Freshly milled black pepper

1/3 cup olive oil

2 lemon slices


Drain vine leaves and squeeze out excess water. Pick stalks off and prepare a surface for rolling.

Mix rice, bulgur wheat and chopped onion together in a bowl, rinse and drain. Add dill, pine nuts, sultanas, parsley, mint, chili, salt, pepper, 2 tsps sunflower oil and 1 tsp of pepper / tomato puree. Mix thoroughly by hand.

Lay out leaves with veiny underleaf facing upwards. Take 1 tsp of rice mixture and place at end of leaf where stalk once was. Fold edges over mixture, and tuck in sides while rolling into a cigar shape, about 1.5 – 2 cm thick. (See pics here..) Make sure you don’t roll them too tightly; the rice will expand while cooking!

Place rolls snuggly into saucepan, cover with lemon slices & olive oil. Mix 1 cup hot water with 1 tsp of pepper / tomato puree and add to the pan.

Bring to the boil, turn heat down to minimum and cover.

Cook until liquid has been soaked up and rice is cooked (about 15 – 20 mins). Enjoy with a dollop of strained yoghurt.

*  *  *

For more savoury recipes click here.. Or fancy something sweet? Here!

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s