Marys Stuffed Grape Leaves |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This dish is the favorite of my husband, Steve. His mom, Mary, made the stuffed grape leaves, called Sarma in her family, at all family occasions. The recipe is from her mother and father who came to America many years ago from Armenia. Read more . Some may call this dish dolmas or dolmades and the recipes differ from family to family. All I know is that Steve, his brothers, and our sons all fight over how many of these they each get.....simply put, it is this family's favorite!! Perfect served with rice pilaf and a salad with a simple olive oil, lemon and salt vinagrette. Ingredients:
1 lb ground beef (not too lean, you need the fat content to make the filling tender) or lamb |
1 medium onion, chopped very fine |
1/4 cup uncooked white rice |
1/4 cup flat-leaf parsley, chopped |
1 egg, beaten |
salt and pepper to taste |
6 cloves garlic, peeled and left whole |
2 jars grape leaves |
1 large tomato, sliced |
water (to cover leaves when cooking) |
Directions:
1. Remove grape leaves from jar and rinse. Place them in a large bowl of warm water
2. Cut stems, if needed, from leaves.
3. Heat oven to 350
4. Mix meat, rice, chopped onion, parsley, salt and pepper, and beaten egg in seperate bowl and set aside
5. Remove leaves from water, a few at a time, and shake off excess liquid.
6. Line a 2 qt baking dish (with lid) with some of the larger grape leaves.
7. Place a few of the garlic cloves on top of leaves.
8. To roll:
9. Take 1 grape leaf , vein side up, and place a small amount (about 2 tsp) of meat mixture on the leaf just above the stem area. Roll tightly once, then tuck in the sides and roll again ( burrito style )
10. Arrange rolls side by side in baking dish. When one layer is finished, top with next layer. You should be able to do 3 layers in a 2 qt dish.
11. When dish is full, top with the tomato slices and the rest of the garlic.
12. Fill dish with water to cover rolls and put on lid and bake 1 hour at 350 degrees.
13. Note: depending on your oven, etc., you may need to cook a little longer.
14. Let the dish of sarma cool before serving (caution: they are hot inside!) These are best when they cool and get refrigerated and then re-heated but in our family they NEVER LAST THAT LONG!!
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