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Taste and atmosphere
About
Prepared during special occasions in Kurucasile villages, this dish features a filling rich in fresh parsley. It represents the regional culinary heritage of Bartin.
Flavors, dishes and restaurants
Cuisine
Traditionally prepared using collard greens or grape leaves, Parsley Stuffed Rolls hold a significant place in Kurucasile culture. Finely chopped parsley and local herbs dominate the rice filling. To locate restaurants offering this dish, see the Harita section. It represents a unique taste of Turkiye coastal gastronomy.
Ingredients
- 2 bunches of fresh parsley (finely chopped)
- 1 cup rice
- 1 onion
- 1 tablespoon tomato paste
- 30 grape or collard green leaves
Preparation
- Boil the washed leaves slightly in hot water and drain.
- Prepare the filling by mixing finely chopped onion, rice, plenty of parsley, and tomato paste.
- Place the filling inside the leaves and roll them tightly.
- Line them up in a pot, add water and olive oil, then cook over low heat.
Practical notes before you go
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