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-   -   Sarma-Stuffed grape leaves (http://www.discusscooking.com/forums/f21/sarma-stuffed-grape-leaves-39841.html)

Ari-elf 11-09-2007 09:00 AM

Sarma ( Armenian stuffed grape leaves)
 
This works really well with cabbage as well.

5 cups of diced onions
3/4 cups of rice
2 cups of olive oil
1 tomato, diced
1 green pepper, diced
1/2 T of salt( I omit this if using brined grape leaves)
1t black pepper
4T lemon juice
1/4t red pepper flakes
handful of parsley

Mix all the ingredients above, except for the lemon juice, in a large skillet. Cook over medium until the onions are translucent. Transfer to a bowl and allow to cool. Mix in lemon Juice. Rinse the leaves, if using jarred or canned in cold water for about 30 minutes to draw off excess salt. Place about 1 t of filling onto the bottom of a leaf. Roll, starting with the stem end. Place in a large stock put, add 1.5 cups of water, and steam for about 1.5 hours or until the rice is cooked. Can be served warm or cold. The filling can also be frozen if you do not want to roll an entire batch. I generally roll a bout half a batch, then freeze the remaining filling and leaves.

jennyema 11-09-2007 10:16 AM

What is sarma?

Ari-elf 11-09-2007 10:21 AM

Quote:

Originally Posted by jennyema (Post 505859)
What is sarma?

The Armenian version of stuffed grape leaves ^^

jennyema 11-09-2007 10:23 AM

But you call them "sarma-stuffed grape leaves." That means they are stuffed with something called "sarma." I am wondering what that is.

Ari-elf 11-09-2007 10:25 AM

Quote:

Originally Posted by jennyema (Post 505866)
But you call them "sarma-stuffed grape leaves." That means they are stuffed with something called "sarma." I am wondering what that is.

Sarma is the Armenian word for stuffed grape leaves.

GB 11-09-2007 11:00 AM

Jenny, I think it might make more sense if it were written Sarma (stuffed grape leaves).

Andy M. 11-09-2007 11:23 AM

Quote:

Originally Posted by Ari-elf (Post 505818)
This works really well with cabbage as well.

5 cups of diced onions
3/4 cups of rice
2 cups of olive oil
1 tomato, diced
1 green pepper, diced
1/2 T of salt( I omit this if using brined grape leaves)
1t black pepper
4T lemon juice
1/4t red pepper flakes
handful of parsley

Mix all the ingredients above, except for the lemon juice, in a large skillet. Cook over medium until the onions are translucent. Transfer to a bowl and allow to cool. Mix in lemon Juice. Rinse the leaves, if using jarred or canned in cold water for about 30 minutes to draw off excess salt. Place about 1 t of filling onto the bottom of a leaf. Roll, starting with the stem end. Place in a large stock put, add 1.5 cups of water, and steam for about 1.5 hours or until the rice is cooked. Can be served warm or cold. The filling can also be frozen if you do not want to roll an entire batch. I generally roll a bout half a batch, then freeze the remaining filling and leaves.


This is a warm/cold appetizer version of stuffed grape leaves that my family calls 'yelangie'. In our home, sarma (and dolma) is a hot dish with ground lamb in the mix and a lot less oil.

Ari-elf 11-09-2007 11:36 AM

Quote:

Originally Posted by Andy M. (Post 505905)
This is a warm/cold appetizer version of stuffed grape leaves that my family calls 'yelangie'. In our home, sarma (and dolma) is a hot dish with ground lamb in the mix and a lot less oil.

I've done dolma a few times and it is made with lamb as well..I've noticed that there tends of be a lot similiarites in Middle Eastern Cuisine.

Andy M. 11-09-2007 11:40 AM

Quote:

Originally Posted by Ari-elf (Post 505913)
I've done dolma a few times and it is made with lamb as well..I've noticed that there tends of be a lot similiarites in Middle Eastern Cuisine.


I grew up in an Armenian household. In Armenian, the recipe you posted is called yelangie and is served as an appetizer. Sarma is a similar dish, including meat, served as a hot entree which is wrapped in grape or cabbage leaves.

Ari-elf 11-09-2007 11:43 AM

Quote:

Originally Posted by Andy M. (Post 505914)
I grew up in an Armenian household. In Armenian, the recipe you posted is called yelangie and is served as an appetizer. Sarma is a similar dish, including meat, served as a hot entree which is wrapped in grape or cabbage leaves.

OK..my great grandparents were from Armenian, and this is what my great grandmother called Sarma. Dolma was stuffed peppers and squash. Then again, they were from the western side of Mt Ararat. So, probably a regional name difference.


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