Konya Meat Stuffed Leaves Product Description and Distinguishing Features: Konya Etli Yaprak Sarması (Stuffed Vine Leaves with Meat) is produced by wrapping fresh or brined grape leaves with a filling made of minced meat, fine bulgur, rice, onions, tomatoes, and spices, and then cooking them with butter. The size of Konya Etli Yaprak Sarması is approximately the first joint of the index finger. Konya Etli Yaprak Sarması holds a significant place in Konya cuisine and is distinguished by its geographical origin. The skillful art of wrapping the dolmas in small sizes requires expertise. 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: Mix minced meat, finely chopped onions, fine bulgur, rice, salt, black pepper, 1/2 teacup of water, and finely chopped tomatoes and knead well.If using fresh grape leaves, boil them in a pot with 2 liters of boiling water for about 3 minutes until their color slightly changes, then drain them with a strainer. If using brined leaves, soak them in cold water the night before, changing the water 4-5 times to remove excess salt. Remove the stems from the leaves, fill them with the prepared filling, and roll them to a size approximately the first joint of the index finger.In the bottom of a steel or cast-iron pot, arrange a layer of empty leaves to prevent sticking. Place the rolled grape leaves in rows. Add meat broth and lemon juice, and sprinkle butter in small pieces. To prevent the leaves from opening, place a plate on top, and cover the pot. Cook on high heat until it boils, then reduce to very low heat and simmer for 35-40 minutes. Let the Konya Etli Yaprak Sarması rest in the pot with the lid closed for 15 minutes. Serve hot.