Sarma (grape leaf rolls)

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Christiane Potts 1

"An Eastern dish that uses lamb and rice rolled in grape leaves. This recipe is Armenian."
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75 m 0 servings yields 50 grape leaf rolls
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Original recipe yields 0 servings



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  1. Mix the ground meat, rice, tomatoes, tomato paste, onion and seasonings until well blended and it becomes manageable to stuff the grape leaves.
  2. Dip the leaves in 1 quart of boiling water seasoned with 1 teaspoon salt. Remove, break off the stem and arrange leaves with the dull side up.
  3. Place stuffing at the stem, cover the stuffing with the sides of the leaf and roll up. Do not overstuff the leaves so they will remain rolled while cooking.
  4. Arrange the sarmas neatly in a pot; barely cover with water and add 1/4 cup lemon juice and 1 tablespoon salt. Place a small dish upside down over them as a weight.
  5. Bring to a fast boil, then simmer 25 minutes.
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