Sarma


Photo: flickr user B@ni

Yield:

10.0 servings

Added:

February 22, 2010

Creator:

Anonymous

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Ingredients

1 cup rice, not cooked
4 cups chopped onions
1 cup olive oil
1/2 cup parsley, chopped fine
1 tablespoon chopped mint
1/2 cup dill, chopped
Juice of 1 lemon
Salt and pepper to taste
50 grape leaves, canned

Preparation

1
Saute onions in olive oil for about 5 minutes. Add rice and cook 3 minutes. Add rest of the ingredients and mix well. This mixture is the filling.
2
Cut stem end from grape leaves. Spread a leaf on a plate wrong side up with stem end toward you. Put 1 teaspoon of filling near the stem end. Fold over the sides then start rolling up like a cigar. Place some broken leaves in the bottom of a kettle to prevent sarma from sticking or burning.
3
Arrange the rolled leaves side by side in pan. Continue until all filling is used. Could be several layers. Place a plate over the rolled leaves to keep in place. Add 3 cups water. Cover and cook for about 1-2 hours over low heat. Cool until cold. Do not remove until very cold or even the next day. All the water will be absorbed. Serve cold or room temperature.

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