Tuesday, April 13, 2010
Sarma is an Armenian food. It's also known as Stuffed Grape Leaves.
My uncle was in town last week and taught me how to make these.
First you have to make the stuffing:
1 cup chopped onions sauteed in 2/3 cup olive oil until light brown.
Mix in 1 1/4 cup water
1 cup rice (washed and drained 2 times)
1 tablespoon lemon juice
1 1/2 - 2 teaspoons salt
1 1/2 teaspoons annanoukh (dried and crushed mint leaves)
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon Aintabe red pepper (cayenne)
1/4 cup (1 oz) pine nutes
1/4 cup tomato paste
Mix together and cover.
Simmer for 15-20 minutes on very low heat until all water is absorbed.
Let stand 15 minutes or more.
Take a jar of grape leaves, rinse and drain. Snap off stems.
Once your stuffing is cool enough to work with you can roll your sarma.
Place the grape leaf vein side up. Place a spoonful of stuffing on the leaf.
Tuck the bottom in and roll it up like a burrito.
Place the rolled sarma in a large pot, keep them tightly side by side.
Pour juice over the tops of tightly packed sarma:
3 cups of water
1-2 tablespoons lemon juice and
1/2-1 teaspoon salt.
Place a heavey plate over the sarma, place a cooking rock on top of the plate to prevent the grape leaves from opening during cooking.
Bring to a boil.
Simmer about 50-60 minutes. Drain any extra juice. Remove the oil from the top of the juice with a spoon and sprinkle over the sarmas. Let them cool in the pot, then chill in the fridge if you want. Or they are very yummy warm.