Beef-Stuffed Vine Rolls / Etli Yaprak Sarma

BEEF-STUFFED VINE ROLLS RECIPE VIDEO

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These little rolls (etli yaprak sarma in Turkish) are a labour of love.

For most Turkish families, stuffed leaves and vegetables (sarma and dolma) are memories wrapped in care. From cabbage and chard to quince and cherry leaves, nearly every region in Anatolia has its own version. Yet, among them all, beef-stuffed vine leaves hold a special place.

The smaller the leaves, the more delicate the dish. While the vegetarian, olive-oil versions are often made with larger summer leaves, these meaty ones are best wrapped in young, tender grape leaves that melt in the mouth.

My grandmother can wrap them in the palm of her tiny hands, each one perfectly shaped and tightly rolled. I, on the other hand, still prefer using a flat surface… if only because it makes for a prettier serving! The secret to perfect sarma isn’t speed, though. It’s the resting time. Once cooked, they need a few quiet minutes to firm up, keeping their shape beautifully when lifted from the pot.

We usually get our vine leaves from kind neighbours who prune their backyard vines every spring. But when hiking through southern Ontario, we often see wild grapevines thriving in the sun. If you’re tempted to make your own sarma, bring a small bag and choose delicate, palm-sized leaves that roll easily. Stay tuned for a helpful guide on Vine Leaf Preservation on our YouTube Channel for choosing, preparing and storing them for winter.

(Want more stuffed vegetables? You’ll love our Turkish Cabbage Rolls —lighter, smaller, and more aromatic than the ones you may know from Northern Europe.)

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Ingredients

For the Vine Leaves:

• 500 g pickled vine leaves (or 1 kg fresh leaves)

For the Filling:

• 1 kg semi-fat ground beef

• 1 kg onions

• ⅓ cup (75 g) olive oil

• 1 cup (225 g) Calrose rice

• ½ tbsp salt

• ½ tbsp ground black pepper

• ½ tbsp dried coriander

• 2 tbsp pepper paste

• 1 cup (245 g) warm water

For Cooking:

• 500 g veal bones (optional but adds depth)

• ½ tbsp salt

• ⅓ cup (75 g) olive oil

• 1 cup (245 g) warm water

For Serving:

Mint-Garlic Yogurt Sauce:

• 1 tbsp dried mint

• 2–3 garlic cloves

• 50 g butter

• 300 g yogurt

Pepper Sauce:

• ¼ cup olive oil

• 3–4 sun-dried red peppers

• 1 tbsp flaked red pepper

Directions

PREPARE THE VINE LEAVES

• If using pickled leaves: Simply unroll, rinse gently, and set aside. They’re already soft enough to use.

• If using fresh leaves: Boil salted water and blanch the leaves for 2–3 minutes. Transfer to cold water immediately to stop the cooking and preserve their colour. Drain well.

MAKE THE FILLING

• Finely dice 1 kg of onions and mince 2–3 garlic cloves. Place them in a large bowl.

• Add ½ tbsp salt and knead gently until softened.

• Add 1 kg ground beef and continue mixing by hand.

• Stir in 1 cup washed rice, 2 tbsp pepper paste, ½ tbsp black pepper, ½ tbsp dried coriander, ⅓ cup olive oil, and 1 cup warm water.

• Knead for 4–5 minutes until the mixture becomes smooth and slightly mushy. Add more water if needed.

PREPARE THE POT

• Line the bottom with veal bones (if using) for richness.

• Add trimmed vine stems to form a layer, then cover with a few vine leaves to create a soft base for the rolls.

STUFFING & WRAPPING

• Place a leaf shiny side down on a flat surface. Trim any thick stems.

• Spoon about 1 tbsp of filling near the base of the leaf.

• Fold the sides inward and roll tightly toward the tip.

• Arrange the rolls in a circular pattern in the pot, layering tightly.

• Cover the top layer with extra vine leaves to keep moisture in.

• Sprinkle with ½ tbsp salt, place a small flat plate on top to prevent them from unrolling, and pour over 1 cup warm water and ⅓ cup olive oil.

COOK

• Bring to a boil on medium-high heat, then reduce to low.

• Simmer gently for 1 hour, until the leaves are tender and the filling is fully cooked.

• Let rest for 10 minutes before serving.

SERVING

To serve, place a generous spoonful of yogurt on each plate.

• Mint-Garlic Sauce: Melt 50 g butter, add minced garlic and dried mint, and stir for a minute. Pour over the yogurt.

• Pepper Sauce: Heat olive oil, sear the sun-dried red peppers briefly, then stir in flaked red pepper for one minute. Drizzle over the vine rolls.

Garnish each plate with one fried red pepper and serve hot.
Afiyet olsun!

[Notes from the Kitchen]

• Pickled vs. Fresh Leaves: Pickled ones are quick and convenient, while fresh leaves offer a delicate aroma and natural green colour.

• Rice Texture: The filling should be moist but not runny — water helps the rice cook evenly inside the leaf.

• Cooking Tip: The plate on top of the rolls keeps them compact and prevents unrolling.

• Resting Time: Always rest before serving; it helps the grains hold their shape.

• Serving Suggestion: This dish pairs beautifully with cold ayran or freshly brewed black tea.

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