Sarma - Prune-stuffed Grape Vines with Lemon and Spices

Updated: Oct 07, 2020

Sarma - Prune-stuffed Grape Vines with Lemon and Spices
General Information
  • Appetizers
  • Savory
  • 4 hours 10 minutes
  • Vegan
  • Gluten-Free
  • 6-8 servings


  • 2 lemon (thinly sliced)
  • 3/4 cups of prune (pitted)
  • 1 tablespoon of peppermint (fresh, chopped)
  • 1 pound of grape (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 teaspoon of salt (kosher)
  • 1 cup of rice (uncooked)
  • 1/2 tablespoon of fennel (fresh leaves, chopped)
  • 1 dill (branch, to garnish)
  • 1/2 teaspoon of turmeric (ground)
  • 1 pound of mushrooms (Portobello, minced)


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.

  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!