Aegean Style Stuffed Grape Leaves (Sarma Dolma)
Sarma Dolma is a wonderful family-style dish, perfect for entertaining or special family dinners. Traditionally, it's served as a side dish to meat or fish and other little mezze (small dishes), but...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oilofanatolia.com.
Cooking tools:
- Pan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Stove
- Refrigerator
- Serving platter
- Serving bowl
- Spatula
- Paring knife
- Glass
Ingredients
- Grape leaves (fresh or stored in brine)
- 2 tablespoons Oil of Anatolia
- 1 1/2 cups rice
- ¾ cup bulgur
- 2 onions, finely chopped
- 1 1/2 teaspoons pul biber (ground Aleppo pepper)
- 1 1/2 teaspoons sumac
- 1 teaspoon cumin
- 2 teaspoons dried mint
- 1 1/2 tablespoons pomegranate molasses
- Fresh mint, parsley and dill leaves (about ¼ cup total)
- Salt, to taste
- 2-3 fresh tomatoes, sliced
- 1-2 lemons, sliced thinly
- ½ tablespoon domates salça (tomato sauce such as passata)
- ½ tablespoon pepper paste 1.5 cups water
- More Oil of Anatolia for topping
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