10% OFF Nema Stuffed Grape Leaves – Yaprak Sarma 2.2 lb

Nema

Nema Stuffed Grape Leaves – Yaprak Sarma, 2.2 lb (1 kg)

2.2 lb

$20.62 $22.91 Save $2.29

In stock

Packaging type: Pack (2.2 lb (1 kg))

$20.62 Pack 2.2 lb (1 kg) $247.38 Case 12 x 2.2 lb $20.61 / pack

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Product details

Grape leaves rolled around a rice filling with onion, tomato paste, parsley, lemon juice, mint and cumin — classic Turkish yaprak sarma. Frozen in a 2.2 lb (1 kg) pack.

Sold as a single unit: 2.2 lb (1 kg).

Key features

  • Rice-filled, meat-free
  • Seasoned with mint and lemon
  • 2.2 lb (1 kg), frozen

How to enjoy

  • Serve chilled or at room temperature with lemon wedges.
  • Add to mezze platters with yogurt.
  • Serve as a side at gatherings and iftar.

Product details

Brand Nema
Category Meals & Appetizers
Net weight / size 2.2 lb (1 kg)
Packaging Carton box
Storage Keep Frozen 0°F (-18°C)
Shelf life 24 months
Ingredients Onion, Rice, Grape leaves, Tomato Paste, Sunflower Oil, Parsley, Salt, Lemon Juice, Spices (Mint, Cumin, Black Pepper)
Product code MLN18
UPC 881428006627
From the Turkish kitchenView the authentic recipe

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.