SARMA

                              

This recipe will make up to 70 Sarmas

FILLING

• 1 1/2 lbs. lean ground beef

• 1/2 cup rice, bulgur or a combination

• Cayenne pepper to taste

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 medium onion, chopped

.  1 can diced tomatoes, drained

• Combine the above ingredients knead it together

YOU WILL NEED:

• 1 jar Grape leaves, or fresh/frozen grape leaves

• 1 cup water or 1 can Swanson's® chicken broth o beef broth

• 8 oz crushed tomatoes or tomato sauce

• 1/4 cup lemon juice or to taste

DIRECTIONS:

1.  Take a large teaspoon full of the filling and place on the grape leaf and roll up turning in the ends. 

2.  Take a few of the large tougher leaves and line the bottom of a covered casserole.

3.  Place the rolled grape leaves side by side and layer upon layer. 

4.  Pour over tomato sauce, lemon juice and broth or 1 cup of water with 1 Tbsp. tomato paste mixed in.

5.  Cover and cook in a preheated 350 degree oven for about 1 hour.  If using a pressure cooker, cook on high heat until it begins to let out pressure then cook on medium heat for 5 minutes.  Turn the heat off and allow it to sit for 1//2 hour or until it’s time to eat the sarma.

                              

NOTE:  Use a dollop or two of plain yogurt on top, tastes delicious!