Entree: Turkey – Black Sea Turkey – Karalahana Sarması (Kale leaves filled with a herbed rice and meat mixture, rolled and gently steamed or braised)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 30 min

Ingredients

- 12 oz (340 g) black kale (karalahana) leaves, about 12–14 large leaves
- 1/2 lb (225 g) ground lamb
- 1 cup (200 g) short-grain rice, rinsed and drained
- 1 medium yellow onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 g) butter
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) Aleppo pepper or red pepper flakes (optional)
- 1 1/4 cups (300 ml) hot water or light beef/chicken broth
- Juice of 1 lemon (about 2 tbsp / 30 ml), for serving
- 2 tbsp (30 ml) olive oil or melted butter, to brush leaves

Instructions

1. Prepare the leaves: Trim thick stems from the kale leaves. Blanch leaves in boiling salted water 1–2 minutes until pliable, then drain and plunge into cold water. Pat dry and brush both sides lightly with 2 tbsp (30 ml) olive oil or melted butter.
2. Make the filling: In a skillet, heat 3 tbsp (45 ml) olive oil and 2 tbsp (30 g) butter over medium heat. Sauté the chopped onion until translucent, 5–7 minutes. Add ground lamb and cook until browned, breaking up lumps. Stir in tomato paste and cook 1 minute.
3. Combine rice and herbs: Add rinsed rice to the skillet and stir to coat with the meat mixture. Add chopped dill and parsley, salt, pepper, and Aleppo pepper. Pour in 1 1/4 cups (300 ml) hot water or broth, bring to a simmer, cover and cook 8–10 minutes until rice is partially tender but not fully cooked (it will finish cooking in the rolls). Remove from heat and let cool slightly.
4. Roll the sarması: Place a kale leaf flat, trim any tough central stem if needed, and put 1–2 tbsp (15–30 g) of the filling near the base. Fold sides over and roll tightly, tucking ends underneath. Repeat to make about 12–14 rolls.
5. Arrange and cook: Line the bottom of a heavy pot with any torn kale leaves to prevent sticking. Pack the rolls seam-side down in layers. Pour any remaining broth or a splash of water over the rolls to reach about 1/3 up the sides. Place a small plate or heatproof lid on top to weigh them down.
6. Simmer gently: Cover the pot and simmer on the lowest heat for 35–45 minutes until rice and leaves are tender. Check once and add a few tablespoons of water if dry.
7. Rest and serve: Let the sarması rest 10–15 minutes before transferring to a serving platter. Serve warm or at room temperature with lemon wedges for squeezing over the rolls.