Recipe
This traditional dish is prepared using grape leaves from the locally grown Kalecik Karası vine. These leaves are small, slightly tart, and remain soft and dark-green after cooking. The filling is made with minced meat, bulgur, parsley, black pepper, dill, mint, and red pepper flakes, and is carefully wrapped in the grape leaves. A mixture of tomato paste and vegetable oil is poured over the rolls, which are then cooked with a small amount of water. Before serving, the dish is topped with yogurt mixed with crushed garlic. Stuffed grape leaves with meat are a customary dish for weddings, religious holidays, and other special occasions. Traditionally, women gather to prepare 40–50 pots at a time. The rolls are typically served alongside traditional beverages such as quince or sour cherry compote.