Turkish · appetizer

Yaprak Dolma (Stuffed Vine Leaves)

Yaprak Dolma (Stuffed Vine Leaves) reads citrus 5.7, sweetness 5.6 and fruity 5.4 on Palate's 0–10 flavor X-ray — a Turkish appetizer, about 2 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Citrus 5.7 · Sweetness 5.6 · Fruity 5.4 · Sourness 5.2 · Richness 4.2 · Herbaceous 4.2 · Nutty 4.1 · Allium 2.6 · Floral 2.1 · Umami 2.0 · Warm Spice 1.8 · Earthy 1.3 · Bitterness 1.2 · Salinity 0.5

What's in it (13)

Time & effort: about 2 hr 15 min (1 hr 15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 211.5 kcal, 4.1 g protein, 6.5 g fat, 34.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Saute onion with pine nuts and spices, then combine with rice, currants, and fresh herbs.
  2. Roll small amounts in rinsed vine leaves and pack tightly in a pot.
  3. Weigh down, add water and olive oil, and simmer for 45 minutes.
  4. Cool and serve with lemon.

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Keep reading: what citrus, sweetness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.