Ingredients with Measurements:
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of uncooked white rice
- 1 onion, finely chopped
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh spinach
- 1/2 cup of crumbled feta cheese
- 1/4 cup of olive oil
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
- Cutting board
- Knife
- Spoon
Step-by-step instructions:
1. Rinse the grape leaves in cold water and drain them in a colander.
2. In a mixing bowl, combine the uncooked rice, chopped onion, chopped parsley, chopped dill, chopped mint, chopped spinach, crumbled feta cheese, olive oil, tomato paste, salt, and black pepper. Mix well.
3. Take one grape leaf and place it on a cutting board, shiny side down and stem side facing you.
4. Place a tablespoon of the rice mixture in the center of the leaf, near the stem.
5. Fold the bottom of the leaf over the filling, then fold the sides inwards and roll the leaf up tightly.
6. Repeat with the remaining grape leaves and filling.
7. Place the rolled grape leaves in a large pot, seam side down, in a single layer.
8. Pour 2 cups of water over the grape leaves.
9. Cover the pot and bring it to a boil over medium-high heat.
10. Reduce the heat to low and simmer for 45 minutes.
11. Remove the pot from the heat and let it cool for 10 minutes.
12. Serve the Sarma with Feta Cheese and Spinach warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe makes about 60 Sarma rolls, serving size is 3-4 rolls per person.
Nutritional information:
Calories: 60 per roll
Fat: 2.5g
Carbohydrates: 8g
Protein: 2g
Sodium: 110mg
Sugar: 0.5g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use quinoa instead of rice.
- You can use goat cheese instead of feta cheese.
- You can use kale or Swiss chard instead of spinach.
Variations:
- You can add ground beef or lamb to the filling.
- You can add pine nuts or raisins to the filling.
- You can use lemon juice instead of tomato paste.
Tips and tricks:
- If the grape leaves are too tough, blanch them in boiling water for a few seconds before using them.
- If the filling is too dry, add a little more olive oil or water.
- If the filling is too wet, add a little more rice.
Storage instructions:
- Store the Sarma rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Sarma rolls in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the Sarma rolls on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley, dill, mint, or cilantro.
Pairings:
- Serve with a side of Greek yogurt or tzatziki sauce.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the Sarma rolls are falling apart, make sure to roll them tightly and secure them with toothpicks.
- If the filling is too dry, add a little more olive oil or water.
Food safety advice:
- Make sure to rinse the grape leaves well before using them.
- Store the Sarma rolls in the refrigerator and consume within 3 days.
Food history:
- Sarma is a traditional dish in the Balkans, Turkey, and the Middle East. It is usually made with grape leaves or cabbage leaves and stuffed with rice, meat, or vegetables.
Flavor profiles:
- The Sarma rolls are savory and tangy, with a hint of sweetness from the feta cheese and the tomato paste.
Serving suggestions:
- Serve the Sarma rolls as an appetizer or a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Balkan