Amazing Turkish ROLLS with Olive Oil! You will eat your fingers!

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Stuffed Vine Leaves – Turkish Style

Ingredients:

1 jar (about 300-400 g) of vine leaves in brine

1 cup long grain rice (washed and drained)

2 medium onions (finely chopped)

1/2 cup olive oil

1 tablespoon pine nuts (optional)

1 tablespoon currants (optional)

1 tablespoon tomato paste

1 tablespoon dried mint

1 teaspoon ground cinnamon

1 teaspoon sugar

Juice of 1 lemon

Salt and black pepper to taste

Hot water (as needed)

Instructions:

Prepare the vine leaves:
Rinse the vine leaves under cold water to remove excess salt. If they're tough, blanch them in hot water for 2–3 minutes, then drain.

Make the filling:
In a pan, heat half of the olive oil. Add the chopped onions and cook until soft.
Stir in the pine nuts (if using) and sauté for 1–2 minutes.
Add the rice and cook for 2–3 minutes more.
Then add tomato paste, currants (optional), dried mint, cinnamon, sugar, salt, and pepper. Mix well.
Pour in about 1/2 cup hot water and cook until the water is absorbed. Let the filling cool.

Stuff and roll the leaves:
Place a leaf on a flat surface, shiny side down. Add about 1 teaspoon of filling near the stem.
Fold in the sides and roll it up tightly, like a mini burrito. Repeat with remaining leaves and filling.

Cook the sarma:
Line the bottom of a pot with a few unused or torn leaves (to prevent sticking).
Place the sarmas tightly side by side, seam side down, in layers.
Drizzle the remaining olive oil and lemon juice over the top.
Add enough hot water to barely cover the sarmas. Place a plate on top to keep them from unrolling while cooking.
Cover the pot and simmer gently for 40–50 minutes, or until the leaves and rice are tender.

Let it cool and serve:
Let the sarmas cool in the pot. Serve at room temperature, optionally with a side of yogurt or lemon wedges.