Armenian: Sarma
Source of Recipe
GG
FILLING:
� 1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round
� 1/2 cup rice or bulghour, or a combination
� 1/4 cup green bell pepper [chopped fine]
� 1/4 cup Armenian or Italian parsley [chopped]
� Cayenne pepper to taste
� 1 teaspoon basil
� 1 teaspoon black pepper or to taste
� 1 teaspoon salt or to taste
� 1 medium yellow onion [chopped]
�Combine the above ingredients and knead into a dough. A little water may be added to ease the blending.
PREPARATION:
� Grape leaves
� 1 cup water or 1 can Swanson's� chicken broth or beef broth
� 8 oz crushed tomatoes or tomato sauce
� 1/4 cup lemon juice
� Take a large teaspoonfull of the filling and place on the grape leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled grape leaves side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour. Try this dish with a large dollop of plain yogurt or sour cream on top.