Recipe
In the summer, the tip leaves of grapevines are harvested for this dish. The leaves can be used fresh during the summer or dried for use in the winter. Fresh leaves are consumed immediately, while those collected in summer are finely chopped with a knife, spread on a clean cloth in a shaded area, and dried. Once fully dried, the leaves are stored in cloth bags for later use. During winter, the dried leaves are boiled in water. For approximately one kilogram of chopped grape leaves, four large onions are used. A small amount of vegetable oil (preferably olive oil) is heated in a pot, and finely chopped onions are sautéed. Tomato paste is added and lightly cooked over low heat. The chopped grape leaves are then added, along with a tablespoon of rice bulgur. The mixture is cooked over low heat, stirred occasionally, until the leaves turn slightly yellow. A small amount of water is added to prevent excessive dryness, and the dish is simmered until it reaches the desired consistency. Once cooked, red pepper flakes are sprinkled on top. Because Kalecik grape leaves are naturally tart, there is no need to add lemon.