Etli Yaprak Sarma

Ingredients

• 500 g ground beef
• 200 g rice - washed and drained
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 bunch fresh parsley - chopped
• 1 bunch fresh dill - chopped
• 300 g vine leaves - blanched if using jarred
• 3 tablespoons olive oil
• 500 ml chicken broth or water
• 1 lemon juiced

Step-by-step instructions

1. In a large mixing bowl, combine ground beef, washed rice, chopped onion, minced garlic, paprika, black pepper, cinnamon, parsley, and dill. Mix well until all ingredients are thoroughly incorporated.
2. Lay a vine leaf flat, vein side up, and place a spoonful of the meat mixture at the base of the leaf. Fold the sides over the filling and roll it tightly towards the tip. Repeat until all filling is used.
3. In a large pot, drizzle olive oil and arrange the rolled vine leaves in tight layers. Pour chicken broth or water over them and squeeze lemon juice on top. Place a plate over the rolls to keep them submerged.
4. Cover the pot and cook on low heat for about 40-50 minutes, until the rice is tender and the meat is fully cooked. Allow to rest for 10 minutes before serving.

Serving suggestion

Serve warm with a side of yogurt and a sprinkle of sumac for added tanginess.

Nutrition per serving (estimated)

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