Sarma – Armenian Meat-stuffed Grape Leaves

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Sarma - Armenian Meat-stuffed Grape Leaves
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Prep Time About one hour
Cook Time One and a half hours
Servings
Prep Time About one hour
Cook Time One and a half hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Ever famous armenian Dolma or Sarma, (armenian style was not in food category), widely acclaimed and deservingly so! One of the tasiest dishes I've ever tried. Requires a little work, but definitely worth the trouble. The only disadvantage, no matter how much you make, it's never ever enough...
  2. Ingredients: 11/2lbs. ground lamb or 3/4 each ground lamb and lean ground top round 2 tb.spoons olive oil 1/2 cup rice or bulghour or combination 1/4 cup green bell pepper, chopped very fine,(I substitude with green chili peppers, but careful, very hot!! 1/4 cup chopped parsley 1/4 cup chopped corriander 3 tb.spoons chopped fresh mint leaves 2 tea spoons chopped basil 11/2 onion, chopped 1 tea spoon black pepper, or to taste 1 tea spoon salt, or to tasteJ Grape leaves (canned) 1 cup, or more, water or chicken broth or beef broth 1 large can crushed tomatoes or 5-6 medium tomatoes, peeled and diced 1/2 cup lemon juice, ( I use more, greately improves taste)
  3. Directions: Combine the meat, rice, onion, pepper, parsley, corriander, mint, basil, black pepper, garlic and salt, adding a little water to ease the blending, and mix thoroughly. Untangle the leaves and spread them on a working table. Take the large teaspoonfull of the filling, place on the grape leaf and roll up, turning in the ends, (requires some practice.) Take a few of the large tougher leaves and line up the bottom of a covered ovenproof (if baking in the oven) casserole. Place the rolled grape leaves side by side and layer upon layer, fairly tight. Pour over the crushed tomatoes, the lemon juice and broth or water. First version: cover and bake in a preheated oven at 150-170 degrees of C. for 1 1/2 to 2 hours, adding liquids as required, or... Second version, (my favourite): add two more cups of liquids, bring to a boil over high heat, then lower flames to the minimum, cover, and simmer very gently for up to 2 - 2 1/2 hours, (seems excessive, but the longer cooked - the better the taste, guarantee.) For the non-cosher variaty, try this superb dish with a large dollop of plain yoghurt or sour cream on top. Enjoy!
Recipe Notes

Not particularly healthy, but once in a while it's a must!...

Source: Old CookShare. Recipe ID: 1965

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