This Yalova sarma adds plum to its rice filling for an olive oil roll that tastes tart, juicy, and made for summer tables.
24 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Blanch the vine leaves in hot water for 3 minutes, then drain.
Mix the rice, onion, plum pieces, and seasoning into a filling.
Place the filling on the leaves and roll them thinly so the leaves do not burst when the rice swells.
Arrange the rolls in a pot and add hot water and olive oil over them.
Cook the stuffed vine leaves over low heat for 35 minutes.
💡 Tip: Cutting the plums very small helps them spread evenly through the filling.
🍽️ Serving suggestion: Serve the stuffed leaves cool with lemon wedges on the side.
~182
kcal calories
4
g protein
28
g carbs
6
g fat
7.2g
Sugar
3.3g
Fiber
695.3mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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