STUFFED GRAPE LEAVES

Stuffed grape leaves hold a very important place in Ottoman cuisine. This dish, carefully prepared for the tables of the Ottoman palaces, was notable not only for its flavor but also for its presentation. Consumed by a wide range of people—from the sultan’s table to the common folk—stuffed grape leaves appear in various versions throughout the vast Ottoman territories.

During the Ottoman period, there were two main types of stuffed grape leaves in the palace kitchen: one with meat and one with olive oil (zeytinyağlı). Palace chefs served the olive oil version as a meze (appetizer), while the meat version was offered as a main course.

RECIPE:

1. First, soak the pickled grape leaves in hot water for 2-3 minutes, then wash and drain them in a colander.
2. Grate the onions into a large bowl.
3. Pour olive oil over the onions.
4. Rinse the rice and add it to the bowl.
5. Add spices, tomato paste, and salt, then mix in finely chopped parsley. (This will be the raw filling.)
6. Place some filling on the wider part of a grape leaf, fold in the sides, and roll it up like a cylinder. Continue this process until all leaves are used.
7. Place the rolled grape leaves in a pot, drizzle olive oil and lemon slices on top, add about 5-6 cups of hot water, and cook on low heat. (To prevent the rolls from unraveling, you can cover them with a plate slightly smaller than the pot lid.)

Enjoy your meal!