Use a clean pot (preferably Pyrex).  If pot has not been used for some time, be sure to wash the pot thoroughly.

1 serving

1/3  cup water

2 to 3 level tsps. coffee (pulverized)

1 to 1 1/2 tsps. sugar

For mild coffee, use the smaller amount of coffee given, for strong coffee, use the larger amount.

Bring water to boil.  Stir in sugar and coffee.  Simmer 10 seconds.  Watch closely to make sure coffee does not overflow by removing pot from burner from time to time.

Spoon out a little coffee foam from the surface and pour a little into each demitasse cup.  Pour coffee and serve immediately.

Cold Water Method

Use the same amount of ingredients given above.  Mix sugar and coffee together in the coffee pot.  Stir in cold water.  Bring to boil.  Simmer and pour into demitasse cups in the same manner as given above.

Black Demitasse Coffee

Follow the recipe given above for Demitasse Coffee, but omit sugar or add a very small amount - 1/4 to 1/2 teaspoon for each serving (1/3 cup water).

For Quick Measurement

For each serving, use 1/3 cup water, 1 heaping teaspoon coffee, and 1 level teaspoon sugar.  Add a little more coffee for stronger coffee, and a little more sugar for sweeter coffee.

Cook stuffing for 20 min. and then Sarma for 50 to 60 min.

AMOUNT  Makes 40 to 50 Sarmas

SAUTE - 3 cups chopped onions in 2/3 cup of olive oil until light brown

ADD - 1 cup boiling hot water

3/4 cup of uncooked rice (washed and drained 2 times)

1 1/2 to 2 teaspoons salt and

1/3 cup of pine nuts.  Cover.

SIMMER - 20 min. or until all the water is absorbed.

MIX IN - 2 tablespoons lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon black pepper

1/4 teaspoon Aintab red pepper (or paprica mixed with a little cayenne)

1/4 cup finely chopped parsley and

1/3 cup golden raisins

Cover and let stand 15 min.  Then roll into grape leaves.

Rolling Grape Leaves (Sarmas)

PREPARE - 2 to 2 1/2 packs grape leaves (20 leaves in each pack).

Bake at 400 degrees for 50 to 60 min.

AMOUNT (Fills 2 ½ one-pint)

MIX TOGETHER - in a large pot

1 lb. unsalted pumpkin seeds                            

1 ½ quarts cold water and

1 cup salt

Bring to a boil.

SIMMER – about 30 min.  Drain thoroughly through a colander.

PLACE - pumpkin seeds in a baking pan.

1 pan (17×11″)

TOAST - seeds in oven (400 degrees) 40 to 50 min. or until seeds are toasted to a light pink.  Stir occassionally.  Crack one or two seeds between fron teeth to make sure kernel inside the shell is all dried up and toasted.  If toasting in two pans, change the position of the pans, up and down, once or twice.  Let cool.

STORE - in glass jars.  Seal.  Make sure rubber band is on.

SERVE - alone, or mix with toasted pistachio nuts, toasted chick peas, or toasted almonds.  Ideal morsel for picnics, parties, and holidays.