This prized Mediterranean appetizer is full of nutrition and flavor. Brain-boosting grape leaves are wrapped around digestion-supporting prunes, fennel, rice, and B-Complex rich Portobello mushrooms, 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.
- Soak grape leaves in hot water to prepare them. Squeeze out water to dry.(5 minutes)
- In water, place the prunes and let soak. After they have been soaked, remove from water and chop.(3 hours)
- In a bowl, thoroughly combine all ingredients besides grape leaves, lemon slices, and oil.
- Preheat the oven to 350° F (175° C).
- Stuff the leaves with the ingredients, creating 2-inch rolls. Make sure to tuck in the edges.(5 minutes)
- Line a shallow pan with half of the lemon slices.
- Place rolls on top of the lemon.
- Top the rolls with remaining lemon slices, olive oil, and 2 cups of water.
- Cook in preheated oven.(1 hour)
- With a slotted spoon, remove the sarma and serve atop the remaining lemon slices. Garnish with dill leaves. Enjoy!
