These are delicious as a hot entree or as a cold snack. There are many variations of the Stuffed grape leaves. The "Yalanchi" means rice and onion only in the filling. Grape leaves, brine packed in bottles, are available in most supermarkets. Follow label directions to prepare grape leaves. Sarma can also be made with meat. Lamb is the traditional meat of choice but beef will do nicely.

• 1/3 cup parsley - chopped
• 1 cup rice
• 4 large onions -- chopped fine
• salt and pepper -- to taste

• 1 jar grape leaves -- 16 ounces
• ½ cup olive oil
• 2 lemons
• 1 cup water

Sauté onions in olive oil - until transparent but do not brown. Remove from heat.



Add rice, salt and pepper, juice of one lemon and ½ cup water; stir. Add parsley and allow to cool.



Wash grape leaves to remove brine. Remove any stems. Place a tablespoon to a tablespoon and a half of the rice and parsley filling crossways onto the bottom end of each grape leaf. Fold stem-end over, then fold sides over partially covered filling then roll loosely.



Line the bottom of 2 ½-quart covered pan with the left-over grape leaves. Place rolled grape leaves with the filling, seam side down, onto the bottom of the pan. Arrange in layers. Add ½ cup water then drizzle additional teaspoon of olive oil over the rolls. Squeeze the juice of the remaining lemon over the rolls.



Cover, bring to a boil and the reduce heat and simmer for approximately 1 hour.