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Sarma & Rice Pilaf Recipe

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This recipe for Sarma & Rice Pilaf is from Sheldon Family Favorites, 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:
 

Sarma
Ingredients:  
Ingredients:  
½ lb. ground beef
½ lb. ground lamb
1 c. rice (rinsed well and drained)
little melted butter or cooking oil
salt an pepper
1 large can tomato sauce and water
Grape leaves
1 onion (chopped)
Armenian Seasoning salt
Directions:
Directions:
Wash grape leaves after taking out. Wash rice very well and rinse. Mix rice, meat, melted butter, salt and pepper, and season salt, well with hands. Add ½ can tomato sauce and onion to mixture.

Fill grape leave sparingly and wrap, place in large pot making layers. Add remaining tomato sauce and water till covers the sarma. Place a plate on top of stuffed grape leaves to hold them in place. Cover with lid. Place over high heat until it boils, then lower to low-medium heat. Simmer for about 30 minutes. Fantastic served with rice pilaf.
 

Rice Pilaf
Ingredients:  
Ingredients:  
1 c. long grain rice
1/2 c. vermicelli (also called fine fideo) or very thin spaghetti
1/2 c. margarine or butter
2 c. chicken or beef broth
1 can sliced mushrooms (optional)
small amount of chopped fresh onion or 1 tbsp. dried onion
Directions:
Directions:
Melt butter in shallow frying pan. Saute mushrooms if you want them, and add brokn up pieces of vermicelli. Fry until slightly browned stirring costantly.

Rinse and drain rice and add to vermicelli mixture. Saute for a few minutes, always stirring. Also add chopped onion

Add boiling broth, cover annd cook on low fire for 20 minutes. Stir occasionally. When water is absorbed and rice is soft, take off fire and let set for a few minutes

Sprinkle parsley flakes and paprika on top.
Personal Notes:
Personal Notes:
Grandpa Erickson was good friends with the owner of Haji-Babas, an Armenian restaurant in southern California. Our family ate there often and this was one of our favorite dishes. The owner was kind enough to share the recipe with us.

 

 

 

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