tag:blogger.com,1999:blog-32011247.post452589613208151428..comments2024-03-07T11:19:48.647-08:00Comments on Almost Turkish Recipes: Stuffed Grape Leaves with Groundmeat (Etli Yaprak Sarması)Burcuhttp://www.blogger.com/profile/03291775178560434313noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-32011247.post-2047388341935005672015-11-12T18:56:29.809-08:002015-11-12T18:56:29.809-08:00Favorite dish EVER. My mom made this growing up an...Favorite dish EVER. My mom made this growing up and now when I have time I enjoy it when I can! Now my mouth is watering! Anonymoushttps://www.blogger.com/profile/00157979584356005770noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-62661366717555584332015-10-14T02:47:03.257-07:002015-10-14T02:47:03.257-07:00I have made these a few times the first time my hu...I have made these a few times the first time my husband ate one he too off the grape leaves and ate the filling l laughed and said it is edible lol these are perfect with ayranbenazirhttps://www.blogger.com/profile/13616012736108082982noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-7628221492430956312014-03-05T16:10:07.471-08:002014-03-05T16:10:07.471-08:00Greek ones are authentic and most deliciousGreek ones are authentic and most deliciousAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-30801127889104109792012-10-22T19:15:19.871-07:002012-10-22T19:15:19.871-07:00The Syrian version is still the best!! You use sho...The Syrian version is still the best!! You use short grain rice, butter or olive oil, minced meat, salt and baharat (Middle Eastern spices) and roll the grape leaves very tightly like cigarettes. You then cover them with an upside down flat dish plus a heavy stone so they don't move around, water and lots and lots of lemon juice, crushed garlic and yes, dry mint. Leave it for 3 hours to bubble slowly or 30 minutes in a pressure cooker. Your whole house will smell yummy :)))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-76897760191085600702012-07-09T14:41:06.583-07:002012-07-09T14:41:06.583-07:00No. It's uncooked rice.No. It's uncooked rice.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-77660477060467403512012-07-09T14:35:50.214-07:002012-07-09T14:35:50.214-07:00Do you cook the rice before stuffing?Do you cook the rice before stuffing?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-84962235286461195092011-07-07T19:53:02.365-07:002011-07-07T19:53:02.365-07:00hi there i love your site recently i ate these and...hi there i love your site recently i ate these and they were stuffed with bulgar and paprika mix they were to die for but my hostess wouldnt part with the recipe i wonder do you have a recipe for them many thanks PamelaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-81551517229468258592010-09-15T11:28:26.410-07:002010-09-15T11:28:26.410-07:00I am from Adana and we actually put "tirit&qu...I am from Adana and we actually put "tirit" into the pan towards the end of the cooking. It is basically a mixture of lemon juice and crushed garlic. Makes the whole thing smell and taste wonderful.Rutyhttps://www.blogger.com/profile/06744215785332913918noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-71038668280134547392009-08-30T10:41:22.040-07:002009-08-30T10:41:22.040-07:00One of my favourite foods. In Gaziantep they add a...One of my favourite foods. In Gaziantep they add aci biber (a hot pepper paste) to the meat mix and I also put sliced lemons in between the layers of dolma as they are cooking.Helennoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-82113920293701568372008-10-18T13:01:00.000-07:002008-10-18T13:01:00.000-07:00The kurdish recipe is similar but we also add yogu...The kurdish recipe is similar but we also add yogurt to the mixture to give it new subtle tastes and makes it more juicy too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-57952076337763648852008-05-12T13:23:00.000-07:002008-05-12T13:23:00.000-07:00Kalyn-Greek ones are a bit different in terms of s...Kalyn-Greek ones are a bit different in terms of spices used, but I absolutely love them, too. <BR/><BR/>bellini valli-vegetarian stuffed grape leaves are my favorite snack food, especially with lemon juice on top.<BR/><BR/>cynthia-let me know if you like them. they are a bit time consuming, but i'm sure you'll like the outcome.<BR/><BR/>edamame-thanks!<BR/><BR/>farida-I loved your site! I'm definetely going to try a couple of your Azeri recipes soon.<BR/><BR/>judith-the vegetarian Greek ones I had had lots of dill weed in them, something that Turks use sparely stuffing grape leaves. i love both, but sometimes I really crave that strong dill taste <BR/><BR/>gizmo-I've never had dolmas with lamb and raisin (or currant). It sounds interesting. I'll try it when I find a good recipe.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-11379754429941829402008-05-12T11:04:00.000-07:002008-05-12T11:04:00.000-07:00My husband makes amazing Dolmas with ground lamb, ...My husband makes amazing Dolmas with ground lamb, pinenuts, rice, golden raisins, dill, mint, etc. The dipping sauce is amazing - egg-lemon.<BR/><BR/>The Turkish Dolmas/Dolmathes have more spices than the Greek ones.<BR/><BR/>He is always asked to ake these for parties.Gizmohttps://www.blogger.com/profile/15112170574798577658noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-74862165551028441412008-05-09T18:59:00.000-07:002008-05-09T18:59:00.000-07:00Mmmm. I don't eat meat but my Turkish instructor ...Mmmm. I don't eat meat but my Turkish instructor brought in the rice-and-spices version today and it was *amazing*. I never liked the Greek version of stuffed grape leaves but the Turkish obviously do it better!Avoryhttps://www.blogger.com/profile/12421329030289929378noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-91831012290653573682008-05-06T11:03:00.000-07:002008-05-06T11:03:00.000-07:00This is my all-time favorite. In Azerbaijan we mak...This is my all-time favorite. In Azerbaijan we make the same dish, and we call it dolma:) I love your site! Great job! Cheers from my Azerbaijani kitchen to yours:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-63152321443621676202008-04-28T06:02:00.000-07:002008-04-28T06:02:00.000-07:00This is a dish I am yet to try.This is a dish I am yet to try.Cynthiahttps://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-73495459394514375032008-04-25T13:19:00.000-07:002008-04-25T13:19:00.000-07:00These of course are my favourite snack foods whate...These of course are my favourite snack foods whatever a person calls it in their area:DValerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-4733319241209703592008-04-24T16:59:00.000-07:002008-04-24T16:59:00.000-07:00I love this dish. I've only had it in Greek resta...I love this dish. I've only had it in Greek restaurants, but it sounds very similar, although I'm sure you homemade ones are better!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.com