Konya Meat Stuffed Leaves Product Description and Distinguishing Features: Konya Etli Yaprak Sarması (Stuffed Vine Leaves with Meat) is prepared by wrapping either fresh or pickled grape leaves around a mixture consisting of minced meat, fine bulgur, rice, onions, tomatoes, and various spices. These rolls are then cooked gently in butter. The typical size of Konya Etli Yaprak Sarması is roughly equivalent to the first segment of the index finger. Konya Etli Yaprak Sarması occupies an important role in the culinary heritage of Konya and is recognized for its unique regional roots. The delicate craft of rolling these small-sized dolmas demands considerable expertise and precision. Production Method: Ingredients: - 500 g fresh or brined grape leaves - 1.5 teacups of fine bulgur (köftelik bulgur) - 1 teacup of rice - 1 kg fatty minced meat (a mix of beef shoulder and lamb) - 2 tomatoes (finely chopped) - 2 tablespoons of butter - 2 cups of meat broth (400 ml) - Juice of 1 lemon - 1 teaspoon of salt - 1 teaspoon of black pepper Preparation of the Filling: Combine minced meat, finely chopped onions, fine bulgur, rice, salt, black pepper, half a teacup of water, and finely diced tomatoes, then knead the mixture thoroughly. If using fresh grape leaves, blanch them in a pot of 2 liters of boiling water for about 3 minutes until their color lightens slightly, then drain using a strainer. For brined leaves, soak them overnight in cold water, changing the water 4 to 5 times to eliminate excess salt. Remove the stems from the leaves, spoon the prepared filling onto each leaf, and roll them into sizes approximately matching the first joint of the index finger. At the base of a steel or cast-iron pot, lay down a layer of unused leaves to prevent sticking. Arrange the rolled grape leaves neatly in rows. Pour in meat broth and lemon juice, then scatter small pieces of butter on top. To keep the rolls intact during cooking, place a plate over them, cover the pot, and bring to a boil over high heat. Then reduce to very low heat and simmer gently for 35 to 40 minutes. After cooking, allow the Konya Etli Yaprak Sarması to rest in the pot with the lid closed for 15 minutes before serving hot.