Yaprak Sarmasi (vine leaves with sharp lenses)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cook the lentils in boiling water for about 20 minutes. Leave the bulgur to soak in a good 200 ml of warm water for about 20 minutes. Wash the herbs, shake dry and chop finely. Clean, wash and finely chop the spring onions.

2. 2

   Squeeze 1 lemon.

3. 3

   Pour the lentils and bulgur into a sieve, rinse and drain. Mix tomato paste, Pul Biber, approx. 1⁄4 tsp. salt and lemon juice. Mix with the lentils, bulgur, herbs and spring onions.

4. 4

   Place the vine leaves in a bowl filled with cold water and carefully separate them. Dab the vine leaves dry and spread them out on the work surface side by side. Depending on the size, lay 2-3 leaves slightly overlapping on top of each other.

5. 5

   Spread 1 tablespoon of filling on each leaf. Wrap the leaves over the filling on the sides and roll up tightly.

6. 6

   Wash 1 lemon, cut it into slices and spread it on the bottom of a pot. Place the rolls close together. Fill the pot with water until the vine leaves are covered. Bring to the boil and simmer covered for about 30 minutes.

7. 7

   Arrange the vine leaves with lemon slices. Serve with creamy yoghurt (10% fat) or tomato sauce.