Beypazarı Stuffed Leaves Product Description and Distinctive Features: Beypazarı Dolması / Beypazarı Yaprak Sarması is a traditional dish made by stuffing a filling, which consists of pilaf rice, ground lamb, onions, green onions, parsley, dill, red pepper, black pepper, tomato paste, salt, and lemon juice, into the leaves of the Ak Püskül (Ak Büzgülü) grapevine variety, known for its thin, veinless leaves. In some variations, lemon salt, wild sumac, or sour plum pestil can be used as substitutes for lemon juice. The dish is typically served with its own broth. The origin of Beypazarı Dolması / Beypazarı Yaprak Sarması dates back to ancient times and it holds a prominent place in the culinary heritage of Beypazarı. This dish is not only enjoyed in everyday meals but also served during special events such as weddings. The production of this dish is closely tied to the unique geographical conditions, especially regarding the thin, compact, and small rolls, along with its characteristic juicy texture. Due to these distinctive features, Beypazarı Dolması / Beypazarı Yaprak Sarması has become strongly associated with its region, earning a well-established reputation. Production Method: The Ak Püskül (or Ak Büzgülü) vine leaves, grown within the designated geographical area, are used in the preparation of Beypazarı Dolması / Beypazarı Yaprak Sarması. The filling is made by thoroughly mixing onions, green onions, parsley, dill, washed and finely chopped rice, ground lamb, red pepper, red pepper flakes, black pepper, tomato paste, salt, and lemon juice. As an alternative to lemon juice for acidity, you can use 5g of lemon salt dissolved in 50ml of warm water, 100ml of sumac water, or 100g of sour plum paste. If brined leaves are used, they should be soaked overnight in water to remove excess salt and thoroughly washed. Fresh leaves, on the other hand, are blanched for 3-5 minutes in 3 liters of water with 10g of salt to soften them. Each leaf is placed individually, a portion of the filling is placed on it, and the leaves are rolled tightly and thinly, to the size of a little finger. The rolled dolmas are placed in a pot in rows without gaps. Add 100ml of water and 170ml of vegetable oil, then cook on low heat for 15 minutes. After that, add 500ml of water and cook on low heat for another 30 minutes. The total cooking time for Beypazarı Dolması / Beypazarı Yaprak Sarması is 45 minutes, and it is served with the broth of the dish.