Sarma - Prune-stuffed Grape Vines with Lemon and Spices

Sarma - Prune-stuffed Grape Vines with Lemon and Spices
  • Type
    Appetizers
  • Difficulty
    Intermediate
  • Flavor
    Savory
  • Course
    Appetizer
  • Estimated Time
    4 Hours 10 Minutes

Ingredients

  • Lemon
    Lemon
  • Prune
    Prune
  • Peppermint
    Peppermint
  • Grape Vine
    Grape Vine
  • Turmeric
    Turmeric
  • Parsley
    Parsley
  • Black Pepper
    Black Pepper
  • Fennel
    Fennel
  • Turmeric
    Turmeric
  • Turmeric
    Turmeric
  • Turmeric
    Turmeric
  • Turmeric
    Turmeric
  • 2 Lemon (thinly sliced)
  • 3/4 cups of Prune (pitted)
  • 1 tablespoon of Peppermint (fresh, chopped)
  • 1 pound of Grape Vine (leaves, fresh)
  • 1/2 teaspoon of Turmeric (ground)
  • 2 tablespoons of Parsley (fresh, minced)
  • 1/2 teaspoon of Black Pepper (fresh, ground)
  • 1/2 cup of Olive Oil
  • 1/2 pound of Beef (ground)
  • 1/2 teaspoon of Salt (kosher)
  • 1 cup of rice (uncooked)
  • 1/2 tablespoon of Fennel (fresh leaves, chopped)
  • 1/2 teaspoon of Turmeric (ground)
  • 1/2 teaspoon of Turmeric (ground)
  • 1/2 teaspoon of Turmeric (ground)
  • 1/2 teaspoon of Turmeric (ground)

Directions

This prized Mediterranean appetizer is full of nutrition and flavor. Brain-boosting grape leaves are wrapped around digestion-supporting prunes, fennel, rice, and beef, creating a satisfying and nourishing meal. Serve at parties or any night of the week for the energy you need with the flavors you love.

  1. Soak grape leaves in hot water to prepare them. Squeeze out water to dry.(5 minutes)
  2. In water, place the prunes and let soak. After they have been soaked, remove from water and chop.(3 hours)
  3. In a bowl, thoroughly combine all ingredients besides grape leaves, lemon slices, and oil.
  4. Preheat the oven to 350° F (175° C).
  5. Stuff the leaves with the ingredients, creating 2-inch rolls. Make sure to tuck in the edges.(5 minutes)
  6. Line a shallow pan with half of the lemon slices.
  7. Place rolls on top of the lemon.
  8. Top the rolls with remaining lemon slices, olive oil, and 2 cups of water.
  9. Cook in preheated oven.(1 hour)
  10. With a slotted spoon, remove the sarma and serve atop the remaining lemon slices. Garnish with dill leaves. Enjoy!