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Recipe
Sarma
Difficulty
Time
80 minutes
Classic stuffed grape leaves filled with rice, bulgur and fresh herbs – a traditional Mediterranean
Ingredients
| 500–600 g | grape leaves |
| 500 g | Yayla rice |
| 140 g | coarse bulgur |
| 4–5 | onions |
| 100 ml | olive oil |
| 5 tbsp | dried mint |
| 1 Handful | fresh mint |
| 1 tbsp | tomato paste & pepper paste |
| 1 Handful | raisins & pine nuts |
| 1 tsp | black pepper, paprika & salt |
| 1 tsp | allspice |
| 1 tbsp | sumac |
| - | parsley & dill |
| 100ml | water |
| 1/2 | juice of lemon |
| 4 tbsp | pomegranate molasses & olive oil |
Preparation
1
Wash grape leaves, rice and bulgur. Sauté onions in olive oil. Add mint, tomato paste and pepper paste and cook briefly.
2
Add raisins, pine nuts and spices. Stir in rice and bulgur, add water and cook until absorbed. Mix in herbs. Let filling cool slightly, fill grape leaves and roll tightly.
3
Place sarma in a pot, pour lemon juice, pomegranate molasses and olive oil over and add water to cover.
4
Cook about 25 minutes or 5–10 minutes in a pressure cooker. Serve warm or cold.
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