Yalanchi Sarma - Stuffed Grape Leaves by Pattie Sue Knapp
Click to enlarge - A dedlicious treat that can be served hor or cold.

Yalanchi Sarma

Stuffed Grape Leaves

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.

Preparation: 3 hours Heirloom New Family Recipe
Serves 6 persons Meds Mama Sarkissian/Pattie Knapp
  • 1/3 cup parsley - chopped
  • 1 cup rice
  • 4 large onions -- chopped fine
  • salt and pepper -- to taste
  • 1 jar grape leaves -- 16 ounces
  • cup olive oil
  • 2 lemons
  • 1 cup water
Procedure For Making Sarma Watch our home video, Sarma, My Way, as featured on Vimeo! Video.

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

    Click to enlarge - Finely chop your onions. Click to enlarge - Roll and finely chop your parsley.

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

    Click to enlarge - Sweat your onions but do not brown. Click to enlarge - Rinse salty brine and carefully separate your grape leaves.

    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.

    Click to enlarge - Carefully remove stems from your grape leaves but do not cut the leaves. Click to enlarge - Add 1 to 1 1/2 tablespoons of filling to a leaf with the vein side up.

    Line the bottom of 2 -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 cup water then drizzle additional teaspoon of olive oil over the rolls. Squeeze the juice of the remaining lemon over the rolls.

    Click to enlarge - Carefully roll filling inside the grape leaf. Not too tight so the rice will expand, but not too loose to fall apart. Click to enlarge - Line botton of pot with left over and torn grapeleaves. Loosely stack the stuffed grape leaves on the bottom of the pot.

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

    Click to enlarge - Cover, bring to a boil and simmer for 1 hour. Click to enlarge - Tender leaves, soft cooked rice, your sarma are ready to eat hot or cold.

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Latest revision done October 2010
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