Asma Yaprağı
葉っぱを食べるの！？お米を包むための魔法の塩漬けリーフ
Description
Brined tender vine leaves from early spring. An essential item for making Turkey's famous appetizer, 'Sarma'.
Classification: For Families,Basic Ingredient,Wrapping Material
Shops selling Asma Yaprağı
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How to use
Ingredients
- Vine leaves
- Salt
- Water
Instructions
- [Authentic Recipe]
- Carefully pick fresh, tender, low-vein vine leaves one by one in early spring without tearing them.
- Boil water in a large pot, blanch the leaves for just a few seconds to brighten the color, and immediately plunge into cold water to stop cooking.
- Bundle and fold several leaves together, pack tightly into jars or barrels. Pour dense brine until covered, seal, and brine for months to establish flavor. Always desalt before cooking.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Salted cherry leaves (substitute)
Pairing
Olive oil and Lemon
Trivia
[For Everyone] Widely used from the Middle East to the Mediterranean. The tartness and slight astringency enhance the sweetness of olive oil and rice. A showcase for dexterous Turkish women.
Eating tips & etiquette
[Unique Eating] Roll rice mixed with spices and pine nuts tightly into cigar shapes, and simmer softly in olive oil and lemon as an appetizer!
Allergen
None