Recipe
It is prepared using vine leaves grown locally in the region, distinguished by their small size and slightly sour taste. The leaves are harvested before they grow too large; even the largest are wrapped at a size only slightly larger than a little finger. This dish is an essential component of special-occasion cuisine and is prepared for weddings, formal gatherings, and religious holidays. It is served with garlic yogurt. In Güdül, the dish is traditionally known as “mantı,” and local residents commonly use the expression “mantı sarıyoruz” (we are wrapping mantı). The term “yaprak sarması” (stuffed vine leaves) has only come into use in recent years. When mantı is prepared, vine leaves are first blanched. Meanwhile, the filling is made by sautéing onions and tomato paste; tail fat may be added if desired. After minced meat and spices are incorporated, rice is added and the filling is cooked briefly, then left to cool. A small amount of filling is placed onto each vine leaf, which is then neatly wrapped.