Stuffed Grape Leaves with Meat

Grape leaves tightly rolled around a minced beef, rice and mint filling and simmered in a buttery tomato paste broth. A gluten-free Turkish sarma served warm.

Ingredients

• 250 g grape leaves
• 400 g ground beef (20% fat)
• 200 g (1 cup) white rice
• 500 g (2 cups) water
• 150 g (1 large) onion
• 100 g (1 small) tomato
• 30 g (2 tbsp) tomato paste
• 40 g (3 tbsp) butter
• 3 g (1 tbsp) dried mint
• 3 g (1 tsp) red pepper flakes
• 2 g (1 tsp) black pepper
• 9 g (1 1/2 tsp) salt

Instructions

1. 1

   Rinse the grape leaves and trim the stems; if using brined leaves, rinse them several times to remove the salt and drain.

2. 2

   Rinse and drain the rice. Grate the onion and tomato. Knead the beef with the rice, onion, tomato, half the tomato paste, 20 g melted butter, the mint, pepper flakes, black pepper and half the salt.

3. 3

   Place 1 heaped teaspoon of filling on the veined side of a leaf, fold in the sides and roll up tightly into a finger-thick roll. Repeat until the filling is used up.

4. 4

   Pack the rolls tightly, seam-side down, in the pot and cover with an upturned plate.

5. 5

   Warm the water with the remaining tomato paste, remaining 20 g butter and remaining salt, stir and pour over the rolls. Bring to a boil, then cover and simmer on low heat for 45-50 minutes until the rice is cooked.

6. 6

   Remove from the heat, rest for 15 minutes and serve warm.

Nutrition

Per serving