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1 cup long grain rice, uncooked, washed
4 cups yellow onions, chopped
1 cup olive oil
1/4 cup fresh flat leaf parsley, chopped fine
1/4 cup fresh dill, chopped
Juice of 1 lemon
Salt and pepper to taste
1/4 cup dried currents (optional)
1/4 cup pine nuts (optional)
50 grape leaves, preserved from jar is ok
Squeeze the chopped onions with your hands to make
them soft; add remaining ingredients and mix well.
This mixture is the filling.
If freshly picked grape leaves are used, soak them
in boiling water for a few minutes; if canned leaves
are used, wash them in hot water to remove saltiness.
Cut off the stems. Spread a leaf on a small plate,
bottom (vein) side up and stem end towards you.
Put a teaspoonful of the filling near the stem end.
Fold the left and right edges just over each end of the filling.
Then fold the stem end just over the filling and start rolling the
leaf away from you until you have formed a small cigar shaped roll.
Cabbage leaves may be substituted for the grape leaves.
Place several open, empty leaves, flat in the bottom of the pan to prevent
the rolled Sarma grape leaf rolls from burning and arrange rolled leaves side by side,
two or three layers deep according to size of pan. Place a plate,
upside down, over the grape rolls, to hold them in place, and add two cups
of water. Cover pan and cook over very low heat or bake
in slow oven (300 degrees F) 1 1/2 hours.
After they are cooked, do not remove plate until Sarmas
have cooled to prevent discoloration. Serve cold,
sprinkle with olive oil to make them shine. Garnish
with lemon slices.
Source: Miami News newspaper, Apr 17, 1957
4 cups yellow onions, chopped
1 cup olive oil
1/4 cup fresh flat leaf parsley, chopped fine
1/4 cup fresh dill, chopped
Juice of 1 lemon
Salt and pepper to taste
1/4 cup dried currents (optional)
1/4 cup pine nuts (optional)
50 grape leaves, preserved from jar is ok
Squeeze the chopped onions with your hands to make
them soft; add remaining ingredients and mix well.
This mixture is the filling.
If freshly picked grape leaves are used, soak them
in boiling water for a few minutes; if canned leaves
are used, wash them in hot water to remove saltiness.
Cut off the stems. Spread a leaf on a small plate,
bottom (vein) side up and stem end towards you.
Put a teaspoonful of the filling near the stem end.
Fold the left and right edges just over each end of the filling.
Then fold the stem end just over the filling and start rolling the
leaf away from you until you have formed a small cigar shaped roll.
Cabbage leaves may be substituted for the grape leaves.
Place several open, empty leaves, flat in the bottom of the pan to prevent
the rolled Sarma grape leaf rolls from burning and arrange rolled leaves side by side,
two or three layers deep according to size of pan. Place a plate,
upside down, over the grape rolls, to hold them in place, and add two cups
of water. Cover pan and cook over very low heat or bake
in slow oven (300 degrees F) 1 1/2 hours.
After they are cooked, do not remove plate until Sarmas
have cooled to prevent discoloration. Serve cold,
sprinkle with olive oil to make them shine. Garnish
with lemon slices.
Source: Miami News newspaper, Apr 17, 1957