Turkish Stuffed Vine Leaves

Turkish Stuffed Vine Leaves
20 May 2024

Usually prepared with grape leaves and broken rice, yaprak sarma is among the dishes inherited from Ottoman cuisine. One of the main dishes of Elazığ, sarma, has also found its place in Italian, French, and Greek cuisines. It is usually served with yogurt. Rich in carbohydrates, this food has a memory-strengthening effect. If your ingredients are ready, we can start the stuffed vine leaves with olive oil recipe with its practical preparation and serving suggestions.

How Many Calories in 1 Portion of Stuffed Vine Leaves with Olive Oil?

  • A 100-gram portion of stuffed vine leaves with olive oil is approximately 95 calories. Stuffed vine leaves with meat are approximately 140 calories.
  • Stuffed vine leaves with olive oil, which have high nutritional values, can be consumed in a measured way on diet lists.
Prep Time : 30 mins
Cook time : 45 mins
Servings : 6 People
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Turkish Stuffed Vine Leaves


  • 4~5 onions
  • 125 ml olive oil
  • 1.5~2 tbsp pine nuts
  • 2 cups rice
  • 1 tbsp dried mint
  • 3 tsp black pepper
  • 2 tsp cinnamon
  • 2 sugar cubes
  • 2 tbsp currants
  • 1 cup minced parsley
  • 2 tsp salt
  • 1 tea glass of boiled water
  • 500 g brined vine leaf
  • 63 ml olive oil
  • 2 cups boiling water
  • Juice of half a lemon
Turkish Stuffed Vine Leaves


  1. Wash and rinse the pickled vine leaves. Peel and finely chop the onions. Put the chopped onions in a pot with 125 grams of olive oil and 1.5–2 tablespoons of pine nuts, and cook them over low heat.
  2. Wash 2 cups of rice and add it to the onions. Cook for another 1-2 minutes.
  3. Add 1 tablespoon of dried mint, 3 teaspoons of black pepper, 2 teaspoons of cinnamon, 2 sugar cubes, 2 tablespoons of currants, the juice of half a lemon, and 1 cup of chopped parsley and mix.
  4. Add 2 teaspoons of salt and 125 ml of boiled water to the pot. Cook over very low heat until the rice absorbs the water.
  5. When the rice has absorbed the water, turn off the stove and cool the filling. Divide the filling among the leaves with their stalks cut off and wrap them finger-thin.
  6. Add 63 grams of olive oil and boiling water and cook over medium heat for 25 minutes. 
  7. Enjoy your meal.
Serving Suggestions

You can serve the stuffed vine leaves with olive oil with zucchini hash browns or mercimek köftesi for lunch or dinner.

Expert Tips
  • Stuffed vine leaves with olive oil, which differ from region to region, can be prepared in two ways: with sugar or with tomato paste.
  • The choice of leaves is very important for the stuffed vine leaves. You can prepare the wraps more easily with thin and smooth leaves.
  • To preserve the vine leaves for a longer period of time, use the salt pressing method and close the lids. Thus, you can use the leaves whenever you want.
  • When preparing the filling, remember that the leaves are also salty. Therefore, carefully adjust the amount of salt you will put into the mixture.
  • Before cooking, you can add tomato, onion, and lemon slices to the pot to add flavor.

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