Oc'lava | Hand Made Frozen Stuffed Grape Leaves | Zeytinyagli Yaprak Sarma | 21.16 oz (600 g)

Hand made vine leaves filled with rice, bulgur, onion, tomato and herbs, frozen and finished in your own pot. This is the olive oil style of yaprak sarma - no meat in the filling - in a 21.16 oz (600 g) tray from Oc'lava, made in Turkiye.

Highlights

• Hand made - El Yapimi, as printed on the pack
• Zeytinyagli style - rice and bulgur filling with mint, parsley, cumin and black pepper, no meat
• Cooked at home - 40 to 45 minutes in a pot, straight from the freezer
• 21.16 oz (600 g) - four servings of 130 g by the label
• Made in Turkiye - frozen shelf life of 24 months at -18°C, per the pack

How to Cook

Take the rolls out of the freezer and leave them for 10 minutes, then arrange them snugly in a pot. Add about 2 cups (500 mL) of water and lay half a lemon, sliced into rounds, on top. Cook over low heat for 40 to 45 minutes.

Let them cool, drizzle with about 1/3 cup (75 mL) of olive oil and serve. Zeytinyagli sarma is eaten at room temperature or cold, often with lemon wedges or a spoon of yogurt on the side. Once thawed, do not refreeze.

What Is Zeytinyagli Yaprak Sarma?

Turkish cooking has two kinds of stuffed vine leaves. Etli sarma is filled with minced meat and served hot; zeytinyagli sarma is filled with rice and herbs, cooked in olive oil and lemon, and served cool as a meze or a light meal. The leaf gives a sharp, slightly sour bite, and the filling is soft and fragrant with mint and cumin. It is the same family as Greek dolmades and Arabic warak enab. Put them on a meze plate with cheese and olives, or pack them for a picnic.

Product Details

Also known as: zeytinyagli yaprak sarma, yaprak sarma, zeytinyagli sarma, sarma, dolma, yaprak dolmasi, stuffed grape leaves, stuffed vine leaves, dolmades, warak enab, grape leaf rolls, oclava