STUFFED VINE LEAVES (Yaprak Sarma)

I admit this might be a greek recipe in its origin, but the best of best yaprak sarma you can ever taste is made in houses in Turkey. It takes hours to prepare a full pan of yaprak sarma and only minutes to finish it. I don't like when it is stuffed with meat, it has to be without meat and in olive oil. Vine leaves are highly critical in this this, they are again best bought in village bazaars. The idea is that the leaves must be thin enough to cook, thick enough to handle the stuffing. Rolling the leaves requires a thorough experience in the kitchen and in every respect; patience.

Ingredients:

• 150 g vine leaves
• 300 g rice
• 2 onions
• Salcha, half tablespoon
• Red pepper flakes, a teaspoon
• Salt, a teaspoon
• Parsley, half pack (20 g)
• A lemon (peeled off)
• 100 mL olive oil
• 600 mL hot water

Preparation:

• Wash the rice, chop the onions and parsley.
• Mix all the ingredients except the vine leaves and oil, in a bowl.
• On a clean bench, unfold one vine leave and put 1 tablespoon of the stuffing.
• Fold the two sides onto the stuffing and from the other side, roll along the vertical axis. While rolling, squeeze the leave so that it makes a tight wrap.
• Put two empty leaves to the bottom of the saucepan.
• Align all the wrapped leaves tightly around the saucepan, trying to fill all the spaces.
• On top of the pile lay another two empty leaves.
• Drizzle with oil and add the hot water.
• On the very top, place the slices of a lemon.
• On a low heat, cook for 35-40 minutes with the lid on. If not cooked, you can add a bit more water and cook for a further time.