Ingredients (Serves 6)
1.5 kg thinly sliced thigh meat
1 tea glass of plain oil
3 heads of garlic
2 tablespoons of tomato paste
6-7 cloves
1 teaspoon of black pepper
Salt

Preparation
The deboned meat is pounded with a mallet to make thin sheets. Put a spoon of tomato paste, black pepper, and salt on a plate and mix, then remove the garlic and cut it into cloves. The leaf-shaped meat is taken one by one and spread on both sides with the tomato paste mixture and wrapped with garlic and two or three cloves arranged in rows and tied with a toothpick or string to prevent it from opening. The wrapped meat is thrown into the heated oil in a pan and fried until it turns pink. The remaining tomato paste is added to the remaining oil in the pot and fried in oil, then water is added. The meat is arranged in the pot and cooked by adding boiling tomato paste water and a little salt. When the meat has absorbed its water, remove it from the heat and serve with rice or mashed potatoes.

*It can also be made from kol and is called ‘kol sarma’.

Source: Taste from Tandırlık / Lütfiye AKALIN