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Pat Carroll's Sarma




Source of Recipe


From “The New Celebrity Cooks Cookbook” by Bruno Gerussi (Personal Library, 1979.)


List of Ingredients




1 jar grape leaves
2¼ lbs. lean beef, finely ground
¾ lb. lean lamb, finely ground
1 14-oz. can stew tomatoes, reserving some juice for topping
3 onions, finely diced
Fresh parsley, chopped
1 green pepper, finely diced
1¼ cups uncooked short grain rice
Cumin, pepper, allspice, Italian seasoning, sweet basil, salt, paprika, lemon salt


Recipe



Drain, rinse and separate grape leaves.

Mix in a bowl, the meat, tomatoes, onions, parsley, pepper and seasonings well. Sprinkle in the uncooked rice, and pack loosely into the grape leaves.


Arrange the grape leaf packages on top of each other in a pot, topped with some tomato juice.

Cover the pot and simmer very slowly on top of stove for 45 minutes to 1 hour.

Serve at once with pilaf and salad, and pita or Armenian bread.