Hojas de Parra

Acerca de esta receta

Un favorito tradicional turco protagonizado por las hojas de parra. Este querido plato representa la esencia de la cocina reconfortante turca.

Ingredientes

Sirve 6

• 40-50 leavesingrediente principal(rinsed and blanched)
• 300 gmantequilla o aceite(rinsed and drained)
• 2 largeal gusto(very finely diced)
• 3 tbsppine nuts
• 2 tbspdried currants or sultanas
• 100 mlextra-virgin olive oil(divided)
• 1/4 cupfresh dill(finely chopped)
• 1/4 cupfresh flat-leaf parsley(finely chopped)
• 2 tbspfresh mint leaves(finely chopped)
• 1 tspdried mint (kuru nane)
• 1/4 tspcinnamon
• 1/4 tspallspice
• 1.5 tspsalt
• 1/2 tspblack pepper
• 2 tbsplemon juice
• 300 mlhot water

Instrucciones

1. 1

   Preparar

   Ten los ingredientes listos.

2. 2

   Cocinar

   Cocina a fuego medio hasta que esté listo.

   The rice should be barely cooked at this stage — it will absorb all the cooking liquid inside the rolled sarma.

3. 3

   Sazonar

   Sazona con sal y pimienta.

4. 4

   Servir

   Sirve caliente.

   The inverted plate prevents the sarma from unrolling and keeps them uniformly submerged in the cooking liquid.

5. 5

   Cool and Serve

   Remove from heat and let cool completely in the pot — at least 1 hour. Transfer to a serving plate and drizzle with a little extra olive oil and lemon juice. Serve at room temperature with yogurt or lemon wedges alongside.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días en el refrigerador.

Preguntas frecuentes