These were lovely. Apparently there are stuffed sorrel rolls in Turkish and Balkan cooking, but it’s a slightly different variety that is probably sturdier. The French sorrel leaves which I am growing were a bit delicate. Still, they held together well enough with gentle handling. Turkey went well with the mild flavours of the vegetables.
Serve these with rice, or bread, or as part of a selection of meze/tapas dishes.
4 to 8 servings (32 small rolls)
1 hour 15 minutes – 1 hour prep time
500 grams (1 pound) lean ground turkey (or chicken)
the finely grated zest of 1/2 lemon
1 teaspoon coriander seed
1 teaspoon cumin seed
3/4 teaspoon salt
freshly ground black pepper to taste
2 or 3 green onions
1 medium carrot
1 large egg
32 large sorrel leaves
1/3 cup thick yogurt
2 tablespoons finely minced chives or fresh dill
salt & freshly ground black pepper to taste
Put the ground turkey or chicken in a mixing bowl; to it add the finely grated lemon zest. Grind the coriander and cumin seeds and add them, with the salt and pepper.
Trim and finely chop the green onions. Peel and finely grate the carrot. Add them to the meat, with the egg. Mix well until thoroughly combined.
Put a large shallow pot of water on to boil. Place a large shallow pot of cold water next to it. Dip a sorrel leaf into the boiling water for 5 to 10 seconds, until just wilted. Do not swish it around; it is important to not let it fold up on itself or you will have to spend time laying it out flat without breaking it. Dip it in the cold water as soon as it comes out of the boiling water, then lay it on a clean flat surface. Cut out the stem 2 or 3 inches up the leaf, leaving as much of the leaf as possible.
Put 1/32 of the meat mixture in the middle of the leaf. (I pat it down flat, cut it into eighths, then work with 1/8 of the mixture at a time, dividing that into quarters.) Wrap the sorrel leaf neatly around the meat filling, covering it completely. Set it aside on a plate while you complete dipping and filling the rest of the sorrel leaves.
Put a steamer on to boil. Meanwhile, arrange the rolls carefully over the bottom of the steamer insert in a single layer. When the water boils, steam them for 15 minutes.
Let cool to warm or room temperature. Serve them with yogurt, with the finely minced chives or dill added, and seasoned with salt and pepper.
Last year at this time I made Chervil or Other Herb Vinegar.