Recipe
The distinctive flavor of Beypazarı vine leaves, which have a smooth, veinless texture, comes from the soil in which the vines are cultivated. When preparing sarma, if brined leaves are used, they are soaked in water a day in advance to remove excess salt, with the water changed periodically. If fresh leaves are preferred, they are briefly blanched in hot water.
The filling consists of green onions, parsley, dill, rice, and minced meat in a one-to-one ratio with the rice. Salt, black pepper, red pepper flakes, oil, mint, and tomato paste are added to the mixture, which is not pre-cooked. The leaves are wrapped neatly and thinly around the filling and then placed horizontally in a wide, shallow pot.
A mixture of olive oil and vegetable oil is poured over the rolls, along with a small amount of water, and the dish is left to cook. It is a dish especially favored for festive tables and when hosting guests.