Other women would be using vine-leaves to wrap up things like, in this case, rice. To fill is “dolmak”, hence the word “dolma”.

Turkish cuisine includes a lot of ‘dolma’ (stuffed vegetables); this ‘yaprak dolması’ (= stuffed leaves) is one of them. Basicly, there are two kinds: ‘zeytinyağlı yaprak dolması’ (with olive oil, without meat) and ‘etli yaprak dolması’ (with meat). Another name is ‘sarma’ (= wrap) instead of ‘dolma’: ‘yaprak sarması’.
First one needs vine leaves. In late spring, when the leaves are tender and fresh, they can be used directly, after being blanched. For later use, they are soaked in brine (and rinsed before using).

The zeytinyağlı-filling consists of a mixture of white rice, chopped onion, pine nuts, dried currants, dried spearmint, chopped flat-leaf parsley, olive oil, fresh lemon juice, salt and black pepper.
As for the etli-filling, these can be used: white rice, minced meat, chopped onion, fennel, dried spearmint, chopped flat-leaf parsley, fresh lemon juice, allium, salt, black and red pepper.
Some recipes include tomato paste too (for both with or without meat varieties).
Of course, after the leaves were filled and placed in a pan, they need to be stewed at low heat (after adding some water) for about 35/40 minutes. ‘Zeytinyağlı yaprak dolması’ are mostly served cold, as a ‘meze’ (appetizer).
‘Etli yaprak sarması’ can be eaten warm too, with eventually a spoon of creamy yoghurt on top of them.

Correspondent: J.M.Criel, Antwerpen
Sources: ‘Cuisine Turque’ – Minyatür Yayınları/Istanbul & Website of ‘Best Home Chef’.