ARMENIAN MEAT AND RICE FILLED ROLLED GRAPE LEAVES

ARMENIAN SARMA
		
✹INGREDIENTS: Makes 70

FILLING
• 1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round                               
• 1/2 cup rice or bulgur,  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.

DIRECTIONS: 

WRAPPING IN THE GRAPE LEAVES

• Grape leaves
• 1 cup water or 1 can Swanson'sฎ chicken broth o beef broth
• 8 oz crushed tomatoes or tomato sauce
• 1/4 cup lemon juice

DIRECTIONS: 

1.  Take a large teaspoon full of the filling and place on the grape leaf and roll up turning in the ends.  
2.  Take a few of the large tougher leaves and line the bottom of a covered casserole.
3.  Place the rolled grape leaves side by side and layer upon layer.  
4.  Pour over the crushed tomatoes or tomato sauce,  lemon juice and broth or 1 cup of water.
5.  Cover and cook in a preheated 350 degree oven for about 1 hour. 

		

**COOKS NOTE**
1. Try this dish with a large dollop of plain yogurt on top. 

NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED,  THE VIDEO BELOW MIGHT BE OF HELP TO YOU.

U-TUBE VIDEO - HOW TO MAKE YAPRAK SARMA

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