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STUFFED GRAPE LEAVES - YALANCHI SARMA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Water
8 oz Preserved grape leaves
- stems removed
1 c Cooked rice
1 md Onion -- grated
2 tb Fresh parsley, minced
2 Tomatoes -- finely chopped
1 t Dried mint
1/2 ts Allspice
1 Garlic clove -- minced
1 Lemon, juiced
-water (as needed)
In a medium saucepan place the water and bring it to a
boil. Remove the pan from the heat and add the grape
leaves. Let the grape leaves sit in the hot water for
10 minutes. Remove them from the water and set them
aside.
In a medium bowl, place the cooked rice, onions,
parsley, tomatoes, dried mint, allspice, and garlic.
Mix the ingredients together well. Let the mixture
sit for 2 hours.
In the center of each grape leaf place a small amount
of the rice mixture. Fold the bottom of the grape leaf
up and the sides over. Roll the grape leaf up.
Line the bottom of a large saucepan with some of the
grape leaves. Place the rolled grape leaves on top,
seam side down, so that they are tightly packed.
Sprinkle on the lemon juice. Add enough water to
cover the rolled grape leaves. Place an oven-proof
plate on top of the rolled grape leaves to press them
down. Cover the pot and bring the liquid to a boil
over high heat. Reduce the heat to low and simmer the
rolled grape leaves for 45 to 60 minutes, or until
most of the water is absorbed. Let them sit for 1
hour before serving.
Source: Papa Garo's - Redondo Beach, California
"Southern California Beach Recipe" by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias
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