LOKUM GİBİ???? TAM KIVAMINDA ZEYTİNYAĞLI✅️ YAPRAK SARMASI TARİFİ???? DİKKAT ❗️BAĞIMLILIK YAPIYOR

#Zeytinyağlıyapraksarması #Zeytinyağlıyapraksarmasıtarifi #Yapraksarması

LOKUM GİBİ???? TAM KIVAMINDA ZEYTİNYAĞLI✅️ YAPRAK SARMASI TARİFİ???? DİKKAT ❗️BAĞIMLILIK YAPIYOR

✅ İşitme engelli ve yabancı izleyicilerim için tüm dillere altyazılı çevirisi yapılmıştır. AYARLARDAN ALT YAZILARI AÇMAYI UNUTMAYIN.❗❗

✅ Püf noktaları ve detayları kaçırmamak için lütfen videoları atlamadan izleyiniz.❗❗
ASDFLERİMİ SEVDİKLERİNİZ İLE PAYLAŞMAYI UNUTMAYIN.

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Bugün sizlere tam ölçülü tam kıvamında yaprak sarması tarifi paylaşıyor olacağım. Bu sarma bağımlılık yapıyor kapış kapış gidiyor.Bir kere tadına baktığınız zaman kendinizi durduramayacaksınız.Sizi mahcup etmeyecek, tarifimin tüm detaylarını videomda en ince ayrıntısına kadar paylaştım. İnşallah sizde denediğinizde çok beğeneceksiniz.

////Kullandığım su bardağı ölçüsü: 200 ml
///Kullandığım çay bardağı ölçüsü: 125 ml

MALZEMELER:

1 kilo asma yaprağı
3 su bardağı pirinç
3 adet kuru soğan
4 dal yeşil sarımsak
3 dal yeşil soğan
1 adet domates
1 adet limon suyu
1 demet maydanoz
1 demet dere otu
1 demet nane
1,5 su bardağı zeytin yağı (1 içine , Yarım üzerine)
1 yemek kaşığı domates salçası
1 yemek kaşığı biber salçası
1 yemek kaşığı nar ekşisi
1 tatlı kaşığı tuz
1 tatlı kaşığı pul biber
1 tatlı kaşığı kırmızı toz biber
1 çay kaşığı karabiber
1 tatlı kaşığı yenibahar
1 tatlı kaşığı toz şeker
2 su bardağı su
.
Hello my dear Viewers and Followers. BINNUR’S KITCHEN Welcome to my channel and my kitchen. Today, I will be sharing a full-sized, full-fledged leaf wrap recipe for you. This wrap is addicting. Once you taste it, you won’t be able to stop yourself. Without making you wait any longer,

I’m going to the recipe for this delicious leaf wrap. Have a good time everyone. In this recipe, I used 1 kilo of brine leaves. I take out the brine leaves that I prepared before from the can. I open them and put them inside the big ones. When we open them,

We will also purify the leaves from the salt we have put in. I put 1 kilo of brine leaves in it. Quite a salty leaf. That’s why I pour plenty of water and leave it like this for 2-3 hours.

If you want, you can also do the soaking of the leaves in the evening. I leave it for 4-5 hours and wash it again 2-3 times. In this way, we get rid of the excess salt water completely. Otherwise, your leaves will be salty.

I squeeze the leaves that I have kept in water with very light movements with the palm of my hand. I put it in another container. Afterwards, I put it back into the clear water and perform the holding process here as well.

By the way, if you have watched my recipe so far and liked it and you still haven’t subscribed to my channel, I would appreciate it if you support me with your likes and comments by subscribing. For the last time, I take the leaves

That I have kept in water and squeezed 3-4 times in water . I squeeze it and put it in another container. We are preparing the inner mortar of our leaf wrap. I washed 3 cups of rice well and drained it. I put it in the bowl where we will put the other ingredients.

I chopped 3 onions into small pieces. I put the other materials in order. 3 sprigs of green onions For the stuffing of the wrap I used green garlic. I use 4 sprigs of garlic for this. I chop the green garlic into small pieces. I put this in the inner mortar.

You can also add two cloves of garlic if you want. I add a bunch of parsley, which I cut into small pieces. I add a bunch of green mint, which I cut into small pieces. I peeled a bunch of dill and 1 medium size tomato. I chopped it up small.

I add it to the stuffing. I also add a tablespoon of tomato paste and a tablespoon of pepper paste. As a spice, I add a teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon of red ground pepper, and then a teaspoon of allspice and 1 teaspoon of black pepper.

I also add 1 teaspoon of granulated sugar and squeeze 1 lemon into it nicely. I used these as seasonings. You can put any spice you want in your wrap. I add a tablespoon of pomegranate syrup to increase the sourness a little more . Pomegranate syrup will add flavor to our wrap.

I add a glass of olive oil. These are all the materials we will use. I mix it all up nicely. By the way, I will be sharing all the ingredients I used in my recipe with their measurements in the Description section under my video

. If you want, you can also take a look there. Our stuffing and leaves are ready. I take a ball of the Leaves that I have squeezed. I take out a leaf and remove the stem at the tip. I put it on the board with the veined part facing out.

I add a teaspoon of internal mortar to the tip. I fold the edges inwards and roll them starting from the end. Do not wrap your leaves too tightly at this stage. Otherwise your rice will come out and there will be explosions.

We definitely do not throw away the part with the handle that we removed from the tip. We will put them in the bottom of the pot. If you want, you can wrap our wraps one by one in this way.

Or you can open all of your leaves on the counter and put the inner mortar and wrap them. Work in whatever phase is convenient and practical for you. I usually unfold all the leaves on the counter and wrap them after I put the stuffing. This is more practical and faster.

By the way, if you watched my recipe so far and liked it, I would appreciate it if you would support me by sharing it with your friends on your social media accounts . I also have other delicious recipes on my channel. Don’t forget to check them out too.

This is how I wrapped all the leaves. I also set the torn leaves aside. I will use them on the bottom and top of the pot. I also cut 1 lemon to be circular. I put the handle parts that we have separated on the bottom of the pot. Then

I spread the torn leaves that cannot be wrapped around the bottom of the pot. We do not leave it empty on the sides of the pot. In that part, we hang leaves. In this way , we will cover the top and edges of all the leaves we have wrapped

. I cut 1 lemon in a circular shape. I’m removing the shells. Otherwise, these crusts can make your wrap bitter. I place the lemon, whose peels I have removed, on the base. Now we can line up our leaves. I lay the first row with the edges facing out. I am trying to explain

All the tricks in my recipe to you in detail . However, if you still have any questions, you can write to me in the comments. I will try my best to get back to you from there. I will arrange the second row of wraps horizontally. So I’m arranging it vertically and horizontally.

We will turn the pot upside down and our wraps will look better. We have arranged all the leaves we have picked up vertically and horizontally. Before closing the lid of the pot, I pour half a glass of olive oil over the wraps. I add 2 cups of cold water to it.

You only need to see the water on the leaves. This water will be enough for us. Then I close the leaves on the edges inward. I also cover the remaining part with extra leaves. We have completely covered the wraps. I put it on a serving plate so that the leaves do not open.

We close our pot. Keep it on high heat until it boils. After boiling, we bring the small part of our stove to the lowest fire. We’re going to cook it here until it’s completely drained. After 20 minutes, I open the lid of the pot.

I take it to the serving plate that I put in the mouth. Now, after this step, we will cook the wraps until they are completely drained. Our wraps were cooked beautifully. There is no water left in it. I close the lid and set it aside to cool completely.

If you want, you can serve this wrap right after it is warmed up. Or you can serve it the next day after it has completely cooled. I take the leaves that I put in the mouth part. I remove the excess leaves that we have covered on the vines

To the edge of the pot. We bring our wraps to the plate we will serve, to the mouth of the pot, and turn them upside down, and we take the leaves that we have wrapped around our wrap. Of course, we also clean the lemons we left on the bottom.

I would also like to show you the inner texture of this wrapping. It will be addictive that you can’t get enough of. We had really delicious stuffed leaves. I also squeeze some lemon on it. It was really so delicious that I can’t even describe it,

Even at the presentation stage, we finished half of the stuffed leaves. The inner mortar of our leaves was also cooked really well. Bon Appetit to everyone who will make and try our full-size leaf wrap in its full consistency . Let me say goodbye to you

While we watch the final version of these delicious leaf wraps . We have come to the end of another recipe. thank you for watching my video. If You Like My Recipe To Support Me, Like It, If you are not a subscriber, don’t forget to subscribe,

Open the notification bell to watch my new recipes, and share my recipes with your loved ones. I WISH EVERYTHING IS GOOD TO YOU, GOOD TIME, STAY AND ENROLL TO GOD. DON’T FORGET TO LOOK AT MY OTHER VIDEOS ON MY CHANNEL.

KAYNAK