Varak Silk (Pazı Leaf Wrap)

Siirt cuisine is one of the rich gastronomic heritages of Anatolia, known for its regional dishes. One of these regional dishes is pazı leaf roll, known as "Varak Silk." Prepared using traditional methods, this dish is both nutritious and satisfying.

^{Varak Silk, Pazı Yaprağı Sarması (}T.C. Siirt Municipality⁾

• 2 kilograms of pazı leaves
• 1 bunch of parsley
• 2 sharp peppers
• 2 tomatoes
• 1 large onion
• 1 tablespoon of pepper paste
• 1 tablespoon of tomato paste
• 1.5 glasses of rice
• 500 grams of medium-fat lamb shoulder (finely chopped)
• 1 tablespoon of salt
• 1 teaspoon of crushed red pepper
• 1 teaspoon of black pepper
• 1 glass of ground sumac
• 1/2 glass of olive oil

First, the sumac is soaked in cold water to release its aroma into the water. The stems of the pazı leaves are trimmed, then thoroughly washed with plenty of water and briefly blanched in boiling water before being immediately transferred to cold water. This process softens the leaves for rolling while preventing them from tearing. If the pazı leaves are large, they can be cut into two or three pieces to facilitate rolling. For the filling, the lamb is cut into small cubes and thoroughly mixed with finely chopped parsley, onion and black pepper. Then, the chopped sharp peppers, tomatoes, onion, pastes, spices and olive oil are added and combined. The washed rice is also added to complete the filling mixture.

One tablespoon of filling is placed into each pazı leaf, which is then carefully rolled. The rolled leaves are arranged in a wide pot, with the top layer placed in a pattern resembling sun rays. A flat plate is placed on top to weigh down the rolls before cooking begins.

Boiling water is added to the pot until it reaches just above the level of the rolls. The dish is first cooked at high heat for 10 minutes, then at medium-low heat for a total of 40 minutes. After the first 15 minutes, the strained sumac water is added to complete the dish’s characteristic tangy flavor. Once cooking is complete, the dish is left to rest for 20 minutes before being transferred to a serving plate to prevent the rolls from falling apart.