Solène Gün’s Sarma

Image courtesy of Solène Gün.

Solène Gün brings an intimate approach to editorial and high-fashion images. When it comes to entertaining at home, the Paris-based Turkish photographer opts for a traditional dish that is best enjoyed family style. “It’s a comforting meal that invites sharing with others,” Gün tells Family Style of her sarma. While the Turkish wrapped grape leaves can include various seasoned grains and meat, she opts for the classic combination of rice and beef, spiced to perfection.

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Ingredients

• 7 ounces minced beef
• ¾ cup white rice
• Grape leaves
• 1 large onion
• 4 blended cloves garlic
• Parsley
• Dried mint
• Pepper and salt
• 1 tablespoon salça (thick paste made from tomatoes or peppers)

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Instructions

1. Place the grape leaves in hot water for 15 to 20 minutes.
2. Mix all of the remaining ingredients listed above.
3. Lay out your grape leaves with the veins facing you. Then cut off the stem of the leaf that is sticking out. Important: set the smallest leaves aside.
4. Add a small amount of the mixture inside the leaf (close to the stem you've cut off). Roll up the bottom of the leaf to cover the stuffing, then fold over the left and right sides. Roll up the rest of the leaf, pressing it tightly together.
5. In a large deep pot, cover the bottom with the small leaves you previously set aside.
6. Place your sarma in the pot and top with some hot water and olive oil (and lemon slices, if you want). Cover with a plate in order to keep the sarma tight.
7. Let it cook for approximately 30 minutes (5 minutes on high heat and then the remaining time on normal heat)
8. The sarma is now ready to be enjoyed. If you desire, the dish can be accompanied by a melted butter sauce with dried mint and salça.