July 10, 2017
Dinner, Lunch, Main Dish,
Snacks, Rice, White Rice, Vegetables, Garlic, Appetizers, Onions, Middle Eastern, Budget-Friendly, Cooking For A Crowd, Entertaining, Fall/Autumn, Thanksgiving, Winter, Dutch Oven, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch more
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"A Turkish treat. I would serve as an appetizer. Rice stuffed grape leaves."
In a deep skillet heat 2 teaspoons olive oil over medium heat. Add the onions and cook, stirring until they are translucent but not brown, about 5 minutes.
Add the garlic and stir for 2 minutes.
Add the rice, cumin, salt, pepper, tomato paste, and paprika. Mix well. Add the water and cook for about 5 minutes or until the tomato paste dissolves.
Add the parsley, dill, and mint. Cook for 2 more minutes. Turn off the heat and transfer the rice mixture to a bowl.
Take the grape leaves out of the brine and place them in a bowl with plenty of water to cover for 20 inutes. Take them out, rinse them again to remove andy leftover brine and drain them well.
Line the bottom of a heavy pan or a dutch oven with big grape leaves.
Cut the stem off each leaf. Prepare the Sarmas by placing abut a tablespoon of the cooled rice mixture near the bottom of a grape leaf, next to where the stem was. Cover the rice with the bottom flaps of the leaf, then bring the sides of the leaf towards the center and roll the leaves up.
Arrange the Sarmas inside the pot very tight and orderly. This will prevent them from opening up and lose their shape while cooking. Once they are all arranged, place 4 to 5 slices of lemon on top of the Sarmas, cover it all with more grap leaves and pour boiling water on them just until they are completely covered. Place a dish over the Sarmas to keep them submerged and then put a lid on the pot.
Cook at low temperature for 30 minutes until the water is absorbed and the rice is cooked. Turn off the heat.
Remove and discard the top leaves and lemon slices from the pot. Pour about 1/4 cup of olive oil over the sarmas. Cover again and let them cool to room temperature.
Serve with lemon wedges and or yogurt sauce sprinkled with ground paprika.
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