Derevi Sarma are Tender Rolls of Grape Leaves. Serve Cold - as an Appetizer, a Summer Meal or as Part of the Buffet Table.
Sarma, those little cigar-shaped rolls of grape leaves, rice, onions, spices, and (sometimes) meat that have begun to appear in health food stores and specialty food markets, have been a Middle Eastern treat for centuries. They are popular in Armenian and Turkish cuisines, but are found throughout the Middle East and Mediterranean countries, such as Greece, where they are often lumped in with another favorite – dolma, or vegetables stuffed with the same basic mixture.
Sarma can be served hot or cold – although usually the rice ones are served cold and the meat ones hot, with dollops of fresh madzoon (yogurt).
DEREVI SARMA (cold, with rice)
INGREDIENTS:
- 1 cup of rice (use a long grain variety, especially basmati)
- 7 cups of finely chopped onions
- 1 cup of olive oil (must be olive oil, as it figures in the flavor of the final product)
- 2 cups water
- ½ cup chopped parsley
- ¼ cup chopped dill
- 1 teaspoon of chopped mint
- 1 teaspoon of paprika
- ½ teaspoon of pepper
- ½ teaspoon of salt (to taste)
- ½ teaspoon of allspice
- lemon juice ( to taste – start with about ¼ cup, if you like your product a bit tart)
- grape leaves (about 24, more or less, for the sarma and about 10 – 12 more for the pan.
Method:
- Fry the onions in the olive oil until softened, but not so long they start to brown.
- Add one cup of water, rice, salt and pepper to pan and mix well.
- cover pan and cook over a low heat until the water has been absorbed – rice will be softened, but not yet fully cooked.
- Take off the heat and add the remaining ingredients - EXCEPT the lemon, the second cup of water and the grape leaves.
- Let the mixture cool until you can handle it without burning your fingers.
- Roll the grape leaves (procedure to follow below).
- Take a shallow pan with a cover, line it with grape leaves. Carefully add the lemon and the second cup of water.
- Place the rolled sarma - packed side by side, but with some room for expansion – on the grape leaves. Cover with a dinner plate and the then cover the pan. Cook slowly over a low heat, until the water has absorbed and the rice is cooked.
- After the sarma has been cooked – about 15 – 20 minutes, depending upon the heat, the weather and the rice…so keep checking it… remove the pan’s cover, BUT NOT THE PLATE until the sarma has come back to room temperature to keep it from discoloring.
- Chill, drizzle with more olive oil – use a good quality, extra virgin for this step – and serve, with lemon slices and fresh mint leaves as garnishes.
PREPARING AND ROLLING THE GRAPE LEAVES:
Preparation:
If the leaves have been freshly picked, par boil them for a couple of minutes in salted water. If they have been purchased canned, wash them with fresh water to remove the excess salt and to freshen them. Remove stems. (please see my blog on gathering grape leaves!)
To Roll:
- Place a leaf, wrong side up, on a small plate, with the stem end towards you.
- Put a teaspoon of filling near the stem end, fold the sides to the inside to cover the mixture.
- Roll the folded “packet” from the stem side up, to form a neat little “cigar.”
- DO NOT FOLD TOO TIGHTLY – allow some room for the rice to expand!
