Filling for sarma or dolma:
- 2 cups basmati rice or short grain rice
- 1/2 lb ground meat
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 1/2 cup chopped fresh mint
- 2 tsp dried mint
- 1 tomato
- 1 onion
- 1 jar grape leaves (boil grape leaves for 10 mins)
- salt and pepper
- olive oil
- 2 tomatoes for bottom of pan
Rinse rice, chop all herbs, tomato and onion.
Cook ground beef into small chunks, or if you prefer to mix in with rice raw (thats what I do). Mix all together season with salt & pepper. Fill the grape leaves with a spoon of filling and roll tightly.
In a large pot lay the sliced tomatoes and add the rolled grapes leaves over.
Layer grape leaves. Add water (season with a bit of salt) just enough to cover the rolls, drizzle over 1/3 cup olive oil, and juice of 1 lemon cover with foil and pot lid. Simmer on low heat like 4 on the dial for 1 hour and 1/2 till rice is cooked. Remove from heat and let rest for 45 minutes before serving.