Ermeni usulü Zeytinyağlı Yaprak Dolma 🤤🍃 #recipe #yemektarifleri

Our olive oil dolma (someone calls it sarma, but we call it dolma 🤭) that we cooked with so many mishaps turned out to be delicious again! Ingredients: 250g Leaves (I'm writing this approximately; the leaf size will vary, etc.) 1 cup Rice 1kg Dried Onion 1 bunch Mint 1 bunch Dill 1 bunch Parsley 1 teaspoon Black Pepper 1 teaspoon Salt 3 lemons Lemon (depending on size and juiciness) Half a cup Olive Oil Half a cup Vegetable Oil 🍁 First, wash the leaves 4-5 times and leave them in the water to reduce the saltiness. Brush the onions in a food processor, add them to a pot, sprinkle with salt, and let them cook. Meanwhile, wash the rice. Wash and sort the mint, dill, and parsley. Grind the washed greens in a food processor. Add the rice to the softened onions and let it simmer for a bit. Add the oil, black pepper, and plenty of lemon juice, stir, and simmer a bit longer. Add the greens and let it rest without stirring. Let it cool until it's thick enough to wrap the dolmas by hand. Once it's lukewarm, stir and check the salt and lemon ratio one last time. Then begin wrapping. Remove the tops of the leaves and set them aside, keeping them aside. Fill the leaves with the filling and wrap them. Sprinkle the leaves on the bottom of the pot, the dolmas on top, and the plucked twigs on top (for a tart flavor). Cover with more leaves. Add water until it reaches the same level as the dolmas. Cook over high heat until it boils, then reduce the heat to low. Add more water if necessary, if there's no more water left. Arrange on a serving platter. Bon appétit