{"id":9791,"date":"2025-02-09T18:07:48","date_gmt":"2025-02-09T18:07:48","guid":{"rendered":"https:\/\/livo.com.tr\/?p=9791"},"modified":"2025-02-09T18:09:26","modified_gmt":"2025-02-09T18:09:26","slug":"zeytinyagli-yaprak-sarma","status":"publish","type":"post","link":"https:\/\/livo.com.tr\/en\/2025\/02\/09\/zeytinyagli-yaprak-sarma\/","title":{"rendered":"Stuffed Grape Leaves with Olive Oil"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p class=\"translation-block\"><strong>Stuffed Grape Leaves with Olive Oil<\/strong><br>\n<strong>Ingredients:<\/strong><\/p>\n<p class=\"translation-block\">500 grams of vine leaves (ready or fresh)<br>\n1 cup of rice<br>\n1 onion<br>\n1\/2 tea glass of olive oil (for the filling)<br>\n1\/2 tea glass of olive oil (for the filling)<br>\n1 teaspoon of salt<br>\n1 teaspoon of sugar<br>\n1 teaspoon of black pepper<br>\n1 teaspoon of dried mint<br>\n1 teaspoon of chili pepper (optional)<br>\n2 tablespoons of currants<br>\n2 tablespoons of pine nuts (optional, walnuts can also be used)<br>\n1\/2 lemon (juice)<\/p>\n<p><strong>How to make:<\/strong><\/p>\n<p><strong>Preparing the Leaves:<\/strong><\/p>\n<p class=\"translation-block\">If you are using fresh vine leaves, boil them in boiling water for 2-3 minutes and then immediately place them in cold water. Then cut off the stems and drain thoroughly.<br>\nIf you are using ready-made pickled vine leaves, soak them in water for a few minutes to remove the salt, then wash them in water and drain.<\/p>\n<p><strong>Preparing the Filling:<\/strong><\/p>\n<p class=\"translation-block\">Wash and drain the rice.<br>\nChop the onion finely. Fry the onion in olive oil and cook until it changes color.<br>\nAdd the washed rice to the fried onion and fry for a few minutes. Then add salt, black pepper, sugar, dried mint, chili pepper (optional), currants and pine nuts (or walnuts). Mix.<br>\nAdd 1 cup of water to the stuffing, mix and cook on low heat until the rice absorbs the water. After cooking, remove from the stove and let it cool.<\/p>\n<p><strong>Wrapping Process:<\/strong><\/p>\n<p class=\"translation-block\">Lay the vine leaves on a flat surface. Place a teaspoon of filling in the middle of each leaf.<br>\nFold the edges of the leaf inwards and wrap tightly.<br>\nCompletely wrap all the leaves and filling in this manner.<\/p>\n<p><strong>Cooking:<\/strong><\/p>\n<p class=\"translation-block\">Place the sarmas tightly in a large pot.<br>\nPlace a plate on top so the sarmas don't fall apart while cooking.<br>\nAdd olive oil, salt and water to the pot. Pour lemon juice over it.<br>\nCook on low heat for about 45-60 minutes. Let it cook until the leaves are very soft.<\/p>\n<p><strong>Service:<\/strong><\/p>\n<p>After your stuffed vine leaves with olive oil are cooked, wait for them to cool. After they have cooled, you can serve them with yoghurt or lemon slices.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Zeytinya\u011fl\u0131 Yaprak Sarma Malzemeler: 500 gram asma yapra\u011f\u0131 (haz\u0131r veya taze) 1 su barda\u011f\u0131 pirin\u00e7 1 adet so\u011fan 1\/2 \u00e7ay","protected":false},"author":1,"featured_media":9794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[],"class_list":["post-9791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zeytinyaglilar"],"_links":{"self":[{"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/posts\/9791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/comments?post=9791"}],"version-history":[{"count":3,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/posts\/9791\/revisions"}],"predecessor-version":[{"id":9795,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/posts\/9791\/revisions\/9795"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/media\/9794"}],"wp:attachment":[{"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/media?parent=9791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/categories?post=9791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/livo.com.tr\/en\/wp-json\/wp\/v2\/tags?post=9791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}