SARMA
Yield 12 people for appetizer
Number Of Ingredients 8
Steps:
- Cook onions in olive oil for about 10 minutes (until onions are limp, but not brown) . Add washed rice and cook for 5 more minutes. Seperately saute pine nuts in a little butter until golden brown. Pine nuts brown very quickly so watch carefully. Add pine nuts, allspice (I grind myself, but you can use already ground allspice), salt, pepper and parsley. Mix well. Bring onion mixture to room temperature. (you can cover tightly and let cool in the refrigerator) In a medium pot, place a layer of flat grape leaves on the bottom, so that the sarma will not burn or stick to bottom of pot. To make Sarma, place grape leave with vein side up. Place about a tablespoon (depending on size of the leaf) of onion mixture in lower third of leaf. Turn lower edge of leaf over mixture. Turn left and right edges of leaf over mixture. Then roll tightly to top. Place rolled grape leaves neatly in pot. Cover with one cup of water and a little less than a full squeezed lemon. If possible, place a plate (face down) on top of final layer of sarma so that they stay in place while cooking. Make sure you put in a plate that won't crack!!!!) Bring to boil, reduce to simmer , cover and cook for approximately 45 minutes (or until water is absorbed). Let sit for an hour or until cool before removing sarma from pot. I arrange on a glass platter in a concentric pattern and garnish with lemon and parsley. You can make Sarma a day or two in advance of serving. Cover tightly with plastic wrap and put in cool place. Refrigerate left overs. Good luck!!!
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