How to cook Turkish Sardines in Vine Leaves
- 24 fresh sardines
- 1/2 cup olive oil
- 24 fresh or preserved vine leaves
- 1/2 lemon freshly ground black pepper
- Lemon wedges
- Olive oil
- Crusty bread
- Leave the sardines whole or remove the heads if desired. Trim the fins from the belly and cut from the head to the tail to remove the intestines and gills. Rinse well, drain and pat dry with kitchen paper.
- Place the sardines in a dish, drizzle with half the oil and sprinkle lightly with salt. Toss lightly to distribute the oil, cover and refrigerate for at least 30 minutes.
- Meanwhile, blanch the fresh or preserved vine leaves in boiling water for 1 minute, drain in a colander, rinse under cold running water and set aside to drain completely.
- Place a leaf, shiny side down, on a work surface and place a sardine across the stem end. Squeeze on a little lemon juice and season with pepper. Roll up to the top of the leaf, leaving the head exposed if retained.
- Arrange on the barbecue or grill pan. When all the rolls are completed, brush all over with olive oil and grill for about 3 minutes on each side, until the leaves begin to scorch.
- Serve the Turkish Sardines in Vine Leaves hot with lemon wedges, a small jug of olive oil and crusty bread.
The Turkish Sardines in Vine Leaves recipe very easy to prepare and so good!
The Turkish name for this recipe is Sardalya Sarmasi
This recipe for Turkish Sardines in Vine Leaves serves/makes: 24 sardines
The Turkish Sardines in Vine Leaves (Sardalya Sarmasi) recipe is adopted from The Turkish Cooking by Bade Jackson 1998.
Main Ingredient: Sardines
Preparation Method: Broiled/Grilled