Рет қаралды 1,047
Ingredients:
• 1.5 tea glasses of pure olive oil
• 1 teaspoon black pepper (heaping)
• 1 teaspoon red pepper flakes and ground red pepper (heaping)
• 1 teaspoon dried mint (heaping)
• 1 teaspoon dried basil (Reyhan) for a unique aroma
• Salt to taste (I used 1 teaspoon, adjust based on your salt type)
• 1 bunch of parsley, finely chopped
• 1 bunch of dill, finely chopped
• 2.5 medium onions, finely chopped
• 2 large tomatoes, peeled and pureed
• 2 cups of washed and pre-soaked (in lemony, salty boiling water for 10 minutes) rice
• 750 grams of grape leaves
Instructions:
1. Prepare the Filling:
• In a pan, sauté the finely chopped onions in olive oil until soft.
• Drain the soaked rice and add it to the onions, sautéing together for 2-4 minutes.
• Add the tomato puree to the mixture and stir for 2-3 minutes (I avoid adding extra water as it can alter the flavor).
• Mix in the spices, parsley, and dill. Stir for another 2-3 times and then turn off the heat. Transfer the mixture to a dish and let it cool for 10-15 minutes.
2. Rolling the Sarma:
• Place the grape leaf on a flat surface with the vein side up. Remove the stem.
• Place a teaspoon of the filling onto the center of the leaf. If you prefer thin rolls, spread the filling horizontally across the leaf.
• Fold the right side of the leaf over the filling, then the left, and finally roll it tightly from the bottom up, ensuring the filling is securely enclosed.
• Continue this process until all the leaves and filling are used.
3. Layering and Cooking:
• Line the bottom of a pot with the grape leaf stems and any torn leaves to prevent the sarma from sticking.
• Arrange the stuffed grape leaves neatly in the pot. After each layer, place a few slices of lemon before starting the next layer.
• Once all the sarma are in the pot, drizzle with a little more olive oil and add water just enough to cover the sarma.
• Place a plate on top of the sarma to keep them from unrolling during cooking.
• Cook on low heat until the leaves are tender and the filling is fully cooked, typically around 40-50 minutes.
Enjoy your delicious homemade sarma!
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