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Beypazarı stuffed vine leaves with lamb

Whole recipe45 minOfficial

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Grape leaves25%
  2. Water15%
  3. Ground lamb13%
  4. Rice9%
  5. Onion9%
  6. Tomato paste8%
  7. Spring onion 5%
  8. Lemon 4%
  9. Sunflower oil 4%
  10. Parsley 4%
  11. Dill 3%
  12. Salt 1%
  13. Red pepper flakes 0%
  14. Ground black pepper 0%
  15. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the brined leaves the night before, then rinse them well.

  2. Wash the onion, spring onion, parsley and dill and chop them finely.

  3. Combine the rinsed rice with the minced lamb and chopped onions and herbs; add the tomato paste, salt, chili flakes, black pepper, ground red pepper and the juice of two lemons, and mix well.

  4. Put a little filling on each leaf and roll it tight and thin, about the size of a little finger.

  5. Pack the rolls into a pot with no gaps, add 100 ml of water and the sunflower oil, and cook over low heat for 15 minutes.

    15 min

  6. Add 500 ml more water and cook over low heat for another 30 minutes.

    30 min

  7. Serve the rolls together with their cooking liquid.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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