The Ultimate Turkish Yaprak Sarma Recipe | Lamb & Rice Stuffed Grape Leaves
In Part 2 of our series, we’re turning our harvested vine leaves into the ultimate Turkish comfort food: Etli Yaprak Sarma. We’re stuffing these with a rich, fatty Adana mince (Lamb), seasoned rice, and a punchy mix of Sumac and Chilli for that tangy heat.
Learn the secret to prepping the leaf, the art of the roll, and we can serve this with a fresh brown onion for the perfect crunch.
Watch Part 1 (The Harvest): https://youtu.be/zZFIjBRRZag
🛒🥣 INGREDIENTS LIST:
The Filling:
Vine Leaves: Fermented/Brined (stems removed and reserved)
Rice: 2 ½ cups medium-grain white rice (soaked and rinsed)
Meat: Adana Mince (high-fat lamb)
Oil: ½ cup Olive Oil
Spices: Sumac (to taste), Chilli Powder (to taste), Salt, and Black Pepper
Serving Side: 1 Fresh Brown Onion (peeled and quartered)
The Pot & Cooking:
Liquid: Boiling water & juice of 2 Lemons
Fat: 50–100g Butter (added mid-cook)
Equipment: Reserved stems & a Clay weight
Homemade Garlic Sauce:
5–6 tbsp Yoghurt
2 cloves Garlic, crushed
Pinch of salt (water to thin)
👨🍳 METHOD:
Prep the Rice: Soak in boiling water for 30 mins; rinse 4–5 times to remove starch.
Prep the Leaves: Drain fermented leaves and squeeze out all excess brine.
Mix the Filling: Combine rinsed rice, fatty Adana mince, olive oil, salt, pepper, sumac, and chilli powder. Mix well to combine.
The Assembly: Remove stems (save them!), lay leaves flat (veiny underside of leaf facing you) and roll the filling tightly. less filling we found has better taste then the ones we made in this video which were quite large.
Layer the Pot: Line the bottom with stems. Pack sarmas tightly in layers, then top with more stems and the clay weight.
The Cook: Add lemon juice and boiling water. Bring to a boil, then drop to a sustained simmer for 1 hour.
The Butter Boost: 25 minutes in, add the butter for that signature richness.
Rest & Serve: Let rest for 10–15 mins. Serve with the garlic sauce and a fresh brown onion on the side for a traditional, crunchy contrast.
Dining and Cooking