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Title: Stuffed Grape Leaves - Yalanchi Sarma
Categories: Greek Vegetarian
Yield: 4 Servings
| 1 | qt | Water |
| 8 | oz | Preserved grape leaves stems removed |
| 1 | c | Cooked rice |
| 1 | md | Onion; grated |
| 2 | tb | Fresh parsley, minced |
| 2 | Tomatoes; finely chopped | |
| 1 | ts | Dried mint |
| 1/2 | ts | Allspice |
| 1 | Garlic clove; minced | |
| 1 | Lemon, juiced water (as needed) |
In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside.
In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours.
In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up.
Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed.
Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving.
Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
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