Food for Every Soul

Posted on April 20, 2023 by mayathe1st

Hello Helpers! Welcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this one, I decided to interview not only a very kind and wonderful person, but also a very adorable character of a series. He’s always welcoming to be around and never fails to draw a smile on our faces! From his hardworking skills to his inspiring dedication, we introduce to you the one and only HF 2ic: Yoda! 

Food for Every Soul » The Help Force

I started off by asking Yoda some questions about the recipe he decided to share with us today!

Hello Yoda to the interview! Can you tell us what recipe you will talking about today?

Yoda: Hii Maya it’s so nice to be here! I have an interesting recipe and a delicious food. It’s called “Yaprak Sarma” in my country, but some people also say its “Yaprak Dolma,” it’s kinda like a debate over here what the name is. It’s “Yaprak Sarma” because Sarma means wrapping and we make it by wrapping and Dolma means like filling the meat or rice in, but it’s actually another dish in my country as well!

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Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Yoda: It originates from Ottoman cuisine and is made in the lands of the Ottoman Empire. That’s actually why it’s also common in Balkans and some Middle Eastern countries too. It has different varieties such as rice sarma or minced meat or both mixed. which are unique to Nevşehir, Tokat and Aegean cuisine.

Here comes the best part, the recipe! (As explained by Yoda)

Main Ingredients of Yaprak Sarma Recipe

500g grape leaves (brine)

1 lemon

Olive oil

For interior of the meal

2 medium onions

1.5 cups of rice

Parsley

1 tablespoon tomato paste

Black pepper

Red pepper

Cumin

Mint

Salt

2 tablespoons of oil

 

How to prepare the dish:

1) The brine leaves are kept in hot water for 2-3 minutes, washed and filtered.

2) Onions are grated in a large bowl and then olive oil is poured over it.

3) Wash the rice and add it to the bowl.

4) After adding spices, tomato paste and salt, chopped parsley, mix it. (and yes the inner mortar of the food will be raw)

5) It is put on the wide part of the leaf from the inner mortar and wrapped by closing it from both sides like a roll. This process is continued until the leaf or rice ends or till you get tired of it LOL

6) Add some olive oil and lemon slices to the wrapped leaves and add about 5-6 cups of hot water and cook on low heat.

Study in Turkey - Yaprak sarma The turkish verb 'sarmak' means to 'wrap' or to 'roll' so you can easily guess that yaprak sarma is something wrapped, in this case it is

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Yoda: If the grape leaves are too salty, you can soak them in hot water one night before. While preparing the inner mortar, you should check the salt content of the leaves and add salt. You should be careful not to put too much internal mortar on your leaves. Your leaves may tear as the rice will swell while cooking. By putting the leaves on the bottom of the pot you will cook your Sarmas, you can prevent your Sarmas from burning while they are cooking. If you put the stems of the leaves at the bottom of the pot, they will give your wraps a sour, nice taste. While the Sarmas are cooking, you can cover them with a plate to prevent them from falling apart. You can store your Sarmas in the deep freezer with storage boxes as you wish.

Its actually my fav childhood dish I used to want from my mother all the time but of course she was too busy, lol

Thank you Yoda for this amazing recipe, do you have anything else to say to the readers?

Yoda: Like the post and don’t forget Maya is sus

Maya: I- wow but thank u Yoda 😭:ducklove:

Yoda: No I’m not done comment nice about post or I will burn your cookies, kidding

Maya: I will still add that :runnn:

Yoda: Wow, rigged

 

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