Recipe

Marys Stuffed Grape Leaves Recipe

Add Step-by-Step Photos	Kathye / All my dishes 6 months, 1 week ago 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. Some may c... More Prep:10m Cook:60m Servings:6	Kathye
	hand me down armenian moms recipe

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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

Remove grape leaves from jar and rinse. Place them in a large bowl of warm water

Cut stems, if needed, from leaves.

Heat oven to 350

Mix meat, rice, chopped onion, parsley, salt and pepper, and beaten egg in seperate bowl and set aside

Remove leaves from water, a few at a time, and shake off excess liquid.

Line a 2 qt baking dish (with lid) with some of the larger grape leaves.

Place a few of the garlic cloves on top of leaves.

To roll:

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")

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.

When dish is full, top with the tomato slices and the rest of the garlic.

Fill dish with water to cover rolls and put on lid and bake 1 hour at 350 degrees.

Note: depending on your oven, etc., you may need to cook a little longer.

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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Comments

juliecake 6 months, 1 week ago said:
Great recipe! Thanks.

lunasea 6 months ago said:
I sooo love these and cannot wait to make my own at home. Thank you and your mother-in-law...this recipe is so exciting.

deedeec 5 months, 3 weeks ago said:
This is fabulous, exactly how I like them! You get my 5. Dee :)

httpmom 5 months, 3 weeks ago said:
One of my good high school buds mom made these. I watched and helped her do it a few times. I love them but had not thought about making them since I saw yours. Thanks for sharing!

merlin 4 months, 2 weeks ago said:
And that's America. An ethnic treasure. Thanks.

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