Ingredients

• 300 g grape leaves in brine
• 500 g ground beef
• 200 g short grain rice
• 2 piece yellow onion
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 120 ml olive oil
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp black pepper
• 2 tsp salt
• 500 ml hot water
• 3 tbsp lemon juice

Instructions

1. Prepare grape leaves

   Rinse the grape leaves under cold running water for 2-3 minutes to remove excess brine. Bring a large pot of water to boiling over high heat. Blanch the leaves in batches for 30-45 seconds until they soften and turn bright green. Transfer to cold water immediately to stop cooking. Do not overcook or the leaves will tear when rolling.

2. Make the filling

   Finely dice the onions into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 1 minute. Add onions and cook for 8-10 minutes until golden and soft. Add ground beef and cook for 12-15 minutes, breaking it up with a spoon until browned and no pink remains. Do not let it burn or stick to the bottom.

3. Season the mixture

   Add tomato paste to the meat and cook over medium heat for 2-3 minutes until it darkens and becomes fragrant. Stir in rice, cinnamon, allspice, black pepper, and salt. Cook for 3-4 minutes until the rice is lightly toasted and coated with the mixture. Remove from heat when it smells nutty and aromatic. Do not let the spices burn.

4. Add herbs and cool

   Finely chop the dill and parsley, removing thick stems. Stir the herbs into the cooled meat mixture along with 2 tbsp olive oil. Mix thoroughly for 1-2 minutes until evenly distributed and the mixture holds together when pressed. Let cool completely for 15-20 minutes before rolling. Do not use hot filling as it will make the leaves difficult to handle.

5. Roll the sarma

   Pat each grape leaf dry and place shiny side down on a flat surface. Place 1 tbsp of filling near the stem end. Fold the stem end over the filling, then fold in the sides tightly. Roll toward the tip to create a neat 4cm log. Each roll should feel firm but not overpacked. Do not roll too loosely or they will unravel during cooking.

6. Arrange for cooking

   Line the bottom of a heavy-bottomed pot with torn or imperfect grape leaves. Arrange the rolled sarma seam-side down in tight layers, packing them snugly together. Drizzle with remaining olive oil and lemon juice. The rolls should fit snugly in 2-3 layers maximum. Do not stack them too high or the bottom ones will get crushed.

7. Simmer gently

   Pour hot water carefully down the side of the pot until it just covers the sarma. Place a heat-proof plate directly on top to weigh them down. Bring to a gentle simmer over medium-low heat for 45-50 minutes until the rice is tender and the liquid is mostly absorbed. Do not boil vigorously or the rolls will break apart.

Comments (0)