Basak Lemon Salt (Limon Tuzu – Citric Acid), 5.3 oz (150g)

Authentic Recipe: Zeytinyağlı Yaprak Sarma (Olive Oil Stuffed Grape Leaves)

Rice-stuffed grape leaves cooked in olive oil and served cold. Limon tuzu (lemon salt) is the cook's secret for the tangy flavor and the bright green color.

Makes: about 40 | Prep: 45 min | Cook: 45 min

Ingredients

• 1 jar grape leaves, rinsed
• 1 cup short-grain rice, rinsed
• 2 onions, finely chopped
• ½ cup olive oil
• 2 tbsp pine nuts
• 1 tbsp currants
• 1 tsp each dried mint, allspice and sugar
• 1½ tsp salt
• ½ tsp lemon salt (limon tuzu)
• ½ bunch each dill and parsley, chopped
• 2 cups hot water

Instructions

1. Cook the onions in half the olive oil until soft, add the pine nuts, then the rice and stir 3 minutes.
2. Add the currants, spices, sugar, salt and ½ cup hot water. Cook until the water is absorbed, then stir in the herbs. Let cool.
3. Lay a leaf shiny side down, put a teaspoon of filling at the stem end, fold in the sides and roll tightly.
4. Pack the rolls snugly in a pot. Dissolve the lemon salt in the remaining hot water with the rest of the olive oil and pour over.
5. Weigh down with an upside-down plate, cover and simmer on low for 40–45 minutes. Cool in the pot.

Tips

• Roll tightly but leave a little room; the rice swells as it cooks.
• Serve cold with lemon wedges.

Traditional Turkish home recipe, written by Shopping Halal.