Sarma are grape leaves stuffed with lamb, rice and spices. The method for making and cooking them is very similar to yalanchi.

50 fresh grape leaves

lemon juice for boiling grape leaves

1 1/2 lbs. ground lamb

1/2 cup white rice (mahatma is good)

1 bunch parsley finely chopped

2 onions finely chopped

8 oz tomato sauce

3/4 of a small can tomato paste

salt and pepper to taste

lemon juice to pour on top before cooking


Boil the grape leaves in very salty, lemony water until tender. Drain and set aside to cool.

Mix lamb, onions, parsley, tomato sauce, tomato paste, rice, salt and pepper just like you would meatloaf. Your hands work best here.

You’re ready to roll. Place the grape leaf vein side up and put a heaping Tbsp. of filling at the bottom of it:

Roll bottom of grape leaf over the filling once:

Now fold in the sides of the leaf:

Then roll up the rest of the way. Place sarma in a pot in rows and on top of each other. Cover completely with left over grape leaves. Add lemon juice and water about half way up the pan. Place a dinner plate on top of the sarma.

Bring liquid to a boil, then turn down heat and simmer covered 30-45 minutes.

Remove sarma from liquid and serve. My family eats it with a little plain yogurt as a kind of sauce for the sarma.


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One Response to “Sarma”

  1. Dolma « Lisa Cooks Says:

    […] By lisapotato Dolma is just like Sarma, only you stuff veggies instead of grape leaves. This time, my Grandma and I used tomatoes, […]

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