Ankara Yaprak Sarma
History and Background
Ankara Yaprak Sarma is a culinary gem that hails from the heart of Turkey, specifically from its capital, Ankara. This traditional dish has ancient roots that can be traced back to the Ottoman Empire. It was a favorite among the elite and was often served during feasts and special occasions. The word "sarma" comes from the Turkish verb 'sarmak' which means 'to wrap' or 'to roll', signifying the hallmark technique of this recipe.
The dish consists of grape leaves tightly rolled around a filling typically made of rice, pine nuts, currants, and aromatic herbs. Each step of preparing Ankara Yaprak Sarma requires patience and precision, making it a labor of love for those who make it.
Ingredients
- Grape Leaves (fresh or jarred) - 25-30 pieces
- Short-grain Rice - 1 cup
- Onion - 1 large, finely chopped
- Olive Oil - 1/2 cup
- Pine Nuts - 2 tablespoons
- Currants - 2 tablespoons
- Fresh Mint - 1 tablespoon, chopped
- Dill - 1 tablespoon, chopped
- Parsley - 1 tablespoon, chopped
- Lemon - 1, juiced
- Salt - to taste
- Black Pepper - to taste
- Water - 2 cups
Preparation
Preparing the Filling
Start by heating the olive oil in a pan. Add the chopped onion and sauté until it turns translucent. Stir in the pine nuts and toast them until golden brown. Add the rice and sauté for another 2 minutes to help it absorb the flavors.
Mix in the currants, mint, dill, and parsley. Season with salt and black pepper to taste. Pour in 1 cup of water and cook until the water is absorbed and the rice is partially cooked. Let the mixture cool before proceeding to the next step.
Preparing the Grape Leaves
If you are using fresh grape leaves, blanch them in boiling water for a couple of minutes and then cool them in ice water. If you are using jarred leaves, rinse them under cold running water to remove excess salt and pat them dry.
Assembly
Rolling the Sarmas
Lay each grape leaf shiny side down on a clean work surface. Place a small spoonful of the rice filling near the stem end. Fold the sides over the filling and roll the leaf tightly into a cylinder. Repeat this with the remaining leaves and filling.
Cooking
Place the rolled sarmas in a large pot in a single layer. Pour 1 cup of water and the juice of a lemon over the rolls. Drizzle some olive oil on top.
Cook on a low heat
Cover with a tight-fitting lid and cook on low heat for about 45 minutes or until the rice is fully cooked. You can use a cooking timer to ensure accuracy.
How to Enjoy Ankara Yaprak Sarma
Ankara Yaprak Sarma is best enjoyed at room temperature as a part of a meze platter, accompanied by fresh lemon wedges and a side of creamy yogurt. It pairs beautifully with Turkish tea or a crisp white wine. This dish is not only a delight to the palate but also a feast for the eyes with its elegant presentation.