Incredible Turkish Rolls with olive oil are so delicious! I make them at least 2 times a week!

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🌿 The Story Behind the Stuffing: A Taste of Home and Heritage 🇹🇷

In a quiet village nestled between olive groves and sun-kissed hills, there lived a grandmother known for one thing above all — her stuffed cabbage and chard rolls. But these weren’t just recipes. They were stories, folded into leaves, flavored with love, and passed down through generations.

When you boil those tender cabbage leaves or the earthy chard, you’re not just softening greens — you’re awakening memories. Steam rises like whispers from the past, carrying the scent of cumin, mint, and thyme — the holy trio of Anatolian kitchens.

Inside each roll? A heartwarming blend of 500 grams of seasoned minced meat, fragrant rice, and finely chopped onions, made alive with fiery hot pepper, black pepper, and just enough salt to make the soul smile. A spoonful of rich tomato paste, a splash of olive oil, and a hint of parsley turn every filling into a celebration of the land.

The cabbage rolls are simmered gently in a velvety cooking sauce — tomato paste stirred into oil and water, kissed with salt, and brought to a slow dance over the fire. Meanwhile, the chard leaves, delicate yet bold, cradle a slightly spicier mix, soaked with the essence of basil and a secret twist: a whole tomato resting on top and bottom, sealing in every drop of flavor.

These rolls aren’t just for eating. They’re for sharing. For setting the table when someone comes home. For gathering the family on cold nights. For reminding us that even in the simplest ingredients — a leaf, a grain, a spice — there lives a story of home.

So the next time you roll these leaves and place them in your pot, remember: you’re not just making dinner.

You’re reviving a legacy. And every bite is a return.

Recıpe 1;
Boil 1 kilogram of cabbage leaves:
500 g minced meat
1 cup rice
1 tablespoon tomato paste
1 tomato sauce
Hot Pepper
black pepper
salt
Cumin
Thyme
Parsley
mint
2 onions
olive oil
Cooking sauce
oil
spoon of tomato paste
glass of water
1 pinch of salt

Recipe 2;

Boil the chard leaves;

500 g minced meat
2 cups rice
1 onion
1 hot pepper
1 black pepper
1 salt
1 thyme
1 parsley
1 mint
1 glass of water
For cooking
1 glass of water
2 pinches of basil
Add 1 tomato on top
And 1 tomato underneath

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