Grape leaf stuffing, which has an important place in Adıyaman cuisine and can be made with different variants, is made with rice, but meat is not added. Fresh vineyard leaves can be used, as well as pickled leaves out of season.

Ingredients

• 300 kg fatty minced meat
• 250 g leaves (vine leaves)
• 3 cups bulgur (for rice)
• 1 tablespoon oil
• 1 tablespoon pepper paste
• 1 teaspoon tomato paste
• 1 teaspoon red pepper flakes
• 1 teaspoon sumac
• 1 teaspoon black pepper
• 1 onion
• enough salt

How It Is Made

After the leaves are kept in boiling water for a while, the water is drained and kept aside. In a bowl, mix ground meat, finely chopped onion, salt, black pepper, red pepper flakes, tomato paste, parsley and bulgur with hot water and knead. It is wrapped in leaves one by one and placed in a pot. Prepare the sauce by frying the tomato paste in oil in another pot. Add enough water to cook the meal, and add the boiling sauce to the stuffing pot. A porcelain plate is covered upside down to provide weight to prevent the stuffing from spreading on top, then the lid of the pot is placed on top of it and placed on the fire. The stuffed grapes are cooked until they absorb their water and served.

Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Balcani Dev
• Icli Kofte
• Tene Helvasi
• Hekemot
• Elma Kurusu Hosafi
• Yarpuz Salatasi

Kültür Portalı – original source