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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sorma-Syrian Stuffed Grape Leaves Recipe

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This recipe for Sorma-Syrian Stuffed Grape Leaves is from Henderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
All amounts are approximate.

3 C rice
1 medium onion
2 small tomatoes
3 garlic cloves
1 spoonful chopped dried mint
1 spoonful salt
1 spoonful cayenne pepper
1/2 spoonful citric acid
1/4 C tomato paste
1/3 C oil
1 jar grape leaves
Directions:
Directions:
Parboil rice in boiling water for 5 min. Drain rice and set aside.

Finely dice onion, tomatoes and garlic in a food processor. Add these ingredients to the rice. Then add mint, salt, pepper, and citric acid to rice mixture. Set aside.

Heat grape leaves on stove in water. Scoop small spoonful of rice mixture onto each flattened grape leaf.. Tightly wrap up leaf around mixture. Bundle about 10 stuffed grape leaves together with thread and place on top of meat (chicken or lamb, rubbed down with tomato paste and salt). Cover with water and lemon slices and simmer until tender about 1 hour.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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