Marys Stuffed Grape Leaves
From kathye 17 years agoIngredients
- 1 lb ground beef (not too lean, you need the fat content to make the filling tender) or lamb shopping list
- 1 medium onion, chopped very fine shopping list
- 1/4 cup uncooked white rice shopping list
- 1/4 cup flat-leaf parsley, chopped shopping list
- 1 egg, beaten shopping list
- salt and pepper to taste shopping list
- 6 cloves garlic, peeled and left whole shopping list
- 2 jars grape leaves shopping list
- 1 large tomato, sliced shopping list
- water (to cover leaves when cooking) shopping list
How to make it
- 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!!
The Rating
Reviewed by 4 people-
This is fabulous, exactly how I like them! You get my 5. Dee :)
deedeec in Seattle loved it
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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.
lunasea in Orlando loved it
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Great recipe! Thanks.
juliecake in Bluffdale loved it
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