Karalahana sarması
Karalahana sarması: Black Sea collard leaves rolled round mince, rice and herbs
In Trabzon and Artvin kitchens the big dark leaves of karalahana are blanched and wrapped around a filling of minced beef, rice, onion and plenty of mint and dill, then packed into a pot and simmered with a little tomato and butter. The rolls are thicker and chewier than vine-leaf sarma, with an earthy taste that suits cold weather, and they're served with a bowl of garlicky yoghurt. Common mistake: leaving the thick central vein on the leaf; shave it flat with a knife or the rolls split. Simmer until the filling is cooked through to 71 °C and the rice is soft. Chef's tip: lay any torn leaves in the base of the pot so the rolls never touch the bottom and scorch.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
For cooking
To serve
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Method
0/7 doneStep 1: Cut the thickest part of the stem from each of 25 collard greens or large cavolo nero leaves and shave the central vein flat. Blanch the leaves, a few at a time, in boiling salted water for 2–3 minutes until pliable. Drain and cool.
10 minStep 2: Mix 14 oz beef mince, 5 ½ oz short-grain rice, 1 onion, 1 tbsp tomato paste, ½ oz fresh dill, 1 tsp dried mint, 1 tsp Turkish chilli flakes (pul biber), 1 ¼ tsp salt and ½ tsp black pepper well with your hand.
Step 3: Cut large leaves in half along the vein. Put a heaped tablespoon of filling near the stem end, fold in the sides and roll up firmly, leaving a little room for the rice to swell.
Step 4: Line a heavy pot with torn or spare leaves. Pack the rolls in snugly, seam side down, in layers.
Step 5: Melt 1 ⅜ oz butter, stir in 1 tbsp Turkish red pepper paste and 2 ½ cups hot water and pour over the rolls. Weigh them down with a small upturned plate.
Step 6: Cover, bring to a simmer and cook over a low heat for 45–50 minutes, until the leaves are tender, the rice soft and a roll cut open is steaming hot right through (160°F).
50 minStep 7: Rest 10 minutes off the heat, then serve with 10 ½ oz thick yoghurt mixed with a crushed garlic clove.
10 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 18 g
- Carbs
- 26 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karalahana sarması take?
- About 100 minutes in total: 50 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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