Monday, March 17, 2008

Sarma Day

1 lb. grape leaves
2 cups rice
1 large onion- chopped
1 tomato- diced well or grated
1 green pepper- chopped
2 tbsp. tomato paste
1 large lemon
1 tbsp dry mint
1 tsp red pepper
1/2 cup olive oil
a pinch of black pepper

Sautee the onion with ½ cup olive oil well. Add tomato and green pepper and cook for 5 min. Add tomato paste and cook 1-2 min. Then put the rice. Add 1 cup of water and the other all spices . Stir until no water is left and turn off the heat. Put the filling to the washed grape leaves and roll them one by one.

Place them to the cook pot. Cut some lemon slices and put them onto the rolls or squeeze a half lemon and pour the left olive oil on the top of the rolls. Fill water right the surface of the rolls. Onto the rolls, put a porcelain plate or a `sarma` stone which is used in some regions of Turkey. This stone is used to make pressure so as the rolls not to get loose. Close the lid and cook on the middle heat.
When the all water finished in the pot turn off the heat and take the pot from stove. Let it cool at the room temperature and serve.

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