This Izmir mezze wraps herbed lor cheese in brined olive leaves for salty little bites.
25 min prep 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soften the brined olive leaves in hot water for 2 to 3 minutes, drain, and trim the stems.
Put the curd cheese in a bowl; add finely chopped dill, optional parsley, grated garlic, lemon juice, olive oil, salt, and black pepper, and mix with a fork.
Open one leaf on the counter with the smooth side down and place 1 teaspoon filling at the wide end.
Fold the bottom over the filling, tuck in the sides, and roll tightly.
Pack the rolls snugly in a bowl and drizzle with 1 tablespoon olive oil and a few drops of lemon juice.
Cover the bowl with plastic wrap and rest in the refrigerator for at least 30 minutes so the flavor settles; serve cold.
💡 Tip: If the brined leaves are very salty, soak and rinse them; if the curd is wet, drain it so the rolls do not open.
🍽️ Serving suggestion: Serve cold as a meze with lemon and olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~98
kcal calories
5
g protein
3
g carbs
7
g fat
1g
Sugar
0.1g
Fiber
509.1mg
Sodium
0.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (78%); values are estimates.
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
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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