Zeytin Yağlı Yaprak Sarma

Zeytin Yağlı Yaprak Sarma is a delightful Turkish dish made from vine leaves stuffed with a fragrant mixture of rice, herbs, and spices, all simmered in olive oil. This vegan breakfast option is not only delicious but also a wholesome start to your day.

Ingredients

• Vine leaves - 200 grams (about 30 leaves)
• Short-grain rice - 100 grams
• Onion - 1 medium, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh dill - 20 grams, chopped
• Tomato - 1 medium, diced
• Olive oil - 60 ml
• Lemon juice - 30 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 200 ml

Steps

1. Rinse the rice under cold water until the water runs clear, then soak it in warm water for 20 minutes.
2. In a frying pan, heat 30 ml of olive oil over medium heat and sauté the chopped onion until translucent.
3. Add the diced tomato, drained rice, parsley, dill, salt, and black pepper to the pan, mixing well, and cook for another 5 minutes.
4. Add 200 ml of water to the mixture, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the rice is tender, then let it cool.
5. While the rice mixture is cooling, prepare the vine leaves by rinsing them and removing any stems.
6. Take one vine leaf, place a spoonful of the rice mixture at the base, fold over the sides, and roll it up tightly. Repeat until all leaves are filled.
7. Place the stuffed vine leaves seam side down in a large pot. Drizzle the remaining 30 ml of olive oil and lemon juice over the top, then add enough water to cover them.
8. Cover the pot with a lid and cook on low heat for 30 minutes. Allow to cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains healthy fats from olive oil, promoting heart health.

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