Erzurum sour-plum stuffed vine leaves with garlic yogurt
Ingredients
- 500 gGround beef
- 250 gGrape leaves
- 40 gTomato paste
- 220 gOnion
- 250 gSour plum fruit leather
- 75 gRice
- 400 gWater
- 7 gGround black pepper
- 8 gSalt
- 500 gStrained yogurt
- 15 gGarlic
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground beef22%
- Strained yogurt22%
- Water18%
- Grape leaves11%
- Sour plum fruit leather11%
- Onion10%
- Rice 3%
- Tomato paste 2%
- Garlic 1%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Chop the fruit leather finely and put it in a pot. Add 150 ml water and heat for 10 minutes until fully melted.
10 minMix the chopped onion, rice, ground beef, melted fruit leather, tomato paste, salt, pepper and 100 ml water into a filling.
If using brined leaves, soak them in hot water and drain; trim the tough parts. Put filling in the middle of each leaf and roll tightly.
Arrange the rolls in a pot lined with leaves and weigh them down with a plate. Add 100 ml water and cook on low for 15 minutes until tender, adding hot water if needed.
15 minGrate the garlic and mix it into the strained yogurt. Pour over the cooked dolma and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1246 (Erzurum Ticaret Borsası)Accessed: November 2, 2026
Last changed: November 1, 2026