Turkish Stuffed Grape Leaves

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A beloved Turkish classic, these tender grape leaves are wrapped around a savory filling of ground lamb, rice, fresh herbs, and warm spices, then slowly simmered in a lemony broth until silky and aromatic. Served warm or at room temperature with a squeeze of fresh lemon, they are the heart of any Turkish meze table.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 2 gSugar
• 13 gProtein
• 420 mgSodium
• 320 mgPotassium
• 55 mgCalcium
• 2.2 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the filling

• 1 lb ground lamb
• 1 cup long-grain rice, rinsed and drained
• 1 large yellow onion, finely chopped
• 2 Roma tomatoes, finely diced
• 2 tbsp tomato paste
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh mint, finely chopped

For the spices and oil

• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil

For wrapping and cooking

• 1 jar (16 oz) grape leaves, drained and rinsed (about 50-60 leaves)
• 2 cups chicken or beef broth
• 2 tbsp olive oil
• Juice of 1 large lemon
• Lemon wedges, for serving

Directions

1. If using jarred grape leaves, soak them in warm water for 10 minutes to remove excess brine, then drain and pat dry. If any leaves are torn, set them aside for lining the pot.
2. In a large bowl, combine the ground lamb, rinsed rice, onion, diced tomatoes, tomato paste, dill, parsley, mint, Aleppo pepper, cumin, salt, pepper, and 1/4 cup olive oil. Mix gently with your hands until just combined; do not overwork.
3. Lay a grape leaf flat on your work surface with the vein side up. Place about 1 heaping teaspoon of filling near the stem end. Fold the stem end over the filling, fold in both sides, then roll tightly toward the tip to form a neat cylinder.
4. Line the bottom of a heavy Dutch oven or wide pot with a layer of torn or extra grape leaves. Pack the rolled sarma tightly in concentric circles, seam-side down, working from the outer edge inward in even layers.
5. Drizzle the top with 2 tbsp olive oil and pour in the broth until it just reaches the top layer of rolls. Place an inverted heatproof plate directly on the rolls to keep them submerged, then cover the pot with its lid.
6. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 50-60 minutes, until the rice is fully tender and the leaves are soft and translucent.
7. Remove the pot from the heat, drizzle the lemon juice over the rolls, and let them rest, covered, for 15 minutes to absorb the flavors.
8. Carefully lift the sarma onto a serving platter using a slotted spoon. Serve warm or at room temperature with lemon wedges and a side of garlic yogurt sauce if desired.

Cook’s Notes

• For the brightest flavor, prepare sarma a day ahead and refrigerate overnight; the flavors deepen beautifully.
• Always use a heavy-bottomed pot and the inverted plate trick to prevent the rolls from unraveling and to ensure even cooking.
• If using fresh grape leaves in late spring or early summer, blanch them briefly in boiling water for 30 seconds before wrapping to soften them.
• Serve with a simple garlic-yogurt sauce (1 cup yogurt, 1 minced garlic clove, pinch of salt, drizzle of olive oil) for a traditional pairing.
• Leftover sarma keep well refrigerated for up to 4 days and reheat gently with a splash of broth.

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