Vine leaves with seasoned rice, served warm. Yaprak Sarma — the dish that belongs on every starter platter in Turkey and carries a whole meal on its own.

What's inside

Vine leaves filled with rice, tomato paste and spices. The tomato paste gives color and depth, the vine leaves the acidity.

What goes with it

We serve Yaprak Sarma warm, not cold as many restaurants do — warm, the spices come forward more clearly and the rice stays softer.

Classically you eat it with yogurt. That's not a side but half the dish: cool acidity meets warm, seasoned rice. If you're keeping it vegan, take soy yogurt.

Why this way

Vine leaves are one of the oldest ways of wrapping food — older than any dumpling. Here they're what you order when you want something light and still something real.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

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