Zeytinyağlı Yaprak Sarması (ورق العنب المحشي بزيت الزيتون)

Yaprak sarması or stuffed vine leaves is one of the most well-known olive oil dishes of the Turkish cuisine. Combining parts of the two most prominent products of the TurkAegean region - vine and olive oil - this dish is the ultimate vegan friendly item of Turkish gastronomy as it does not contain any meat or animal products. What makes all the difference with yaprak sarması is the vine leaves. Though one might think that where the leaves grow would not necessarily make a difference, there’s a whole lot of people who would argue otherwise! The vine leaves from the towns of Erbaa and Narince in Tokat Province are particularly known. May and June are considered the best times of the year to try yaprak sarması as the leaves are softer and thus easier to roll. However, the leaves are salted and conserved to be used year-round so yaprak sarması are always available to savour and share.