Categorized | *Featured Recipe, Appetizers


Posted on 04 June 2008 by admin

Tzitayough Derevapatat or Yalanchi Sarma or Zeyitli Sarma

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).





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