Ingredients (Serves 5)
½ kg fresh leaves
½ kg fatty pieces or minced meat
3 tablespoons tomato paste 
4 tablespoons red pepper flakes
1 onion
1.5 cups rice (or bulgur)
½ tea glass oil 
4-5 cloves garlic
1 bunch green onions 
1 bunch parsley
½ bunch of mint (optional) 
Salt, black pepper, cinnamon

Preparation
Leaves are soaked in hot water and removed. Half a kilo of meat is finely chopped into 2 cm lengths, washed rice, finely chopped onion, garlic, salt, black pepper, cinnamon, chili pepper and oil are mixed well and kneaded in a tray. A glass of water is added. Washed and finely chopped green onion and parsley are added and mixed again. The prepared stuffing is wrapped in leaves. After placing lamb head, neck meat etc. on the bottom of the pot, green plums (loquat) drawn around it in spring, the wrapped leaves are arranged on top. üA dolma stone or a plate is placed on top and two glasses of water and a little salt are added and cooked on low heat. After being placed on a serving plate, it is eaten with green onions and cacık.

* Yarpah sarma in Urfa mouth

Source: Taste from Tandırlık / Lütfiye AKALIN