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George Duran’s Mom’s Grape Leaf Sarma Recipe

Stuffed grape leaf recipe, also known as sarma, by Chef George Duran's mother.
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Prep Time 1 hour
Cook Time 30 minutes
Wrapping the Grape Leaves & Resting Time 1 hour 20 minutes
Total Time 2 hours 50 minutes
Course Appetizer, Main Course

Ingredients
  

Filling Ingredients

  • 1 lb ground beef
  • ¾ cups rice (medium grain)
  • 1 large tomato (finely chopped)
  • 1 large onion (finely chopped)
  • 2 tbsp red pepper paste
  • 1 tbsp tomato paste
  • 5½ garlic cloves (pressed)
  • 1 tsp Kosher salt

Grape Leaves

  • 1 jar grape leaves

Liquid Ingredients

  • 1½ cups water
  • 1 chicken boullion cube
  • 1 lemon (juiced)
  • 2 tbsp butter

Instructions
 

  • Soaked the grape leaves or an hour and squeeze.
  • In a large bowl mix all of the filling ingredients together.
  • Place liquid ingredients in a small saucepan and bring to simmer. Set aside until ready to use.
  • Using one grape leaf at a time, place it on your work surface, shiny side down. Trim and discard each grape leaf stem.
  • Add 1 tablespoon of the rice mixture to the middle of the grape leaf.
  • Fold the sides over the rice and roll the leaf into a small log shape, about the size of your thumb. Repeat with the remaining rice.
  • Line the bottom of a medium stock pot with torn grape leaves, then arrange the stuffed leaves in the pot.
  • When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in reserved stock liquid.
  • Place a small dish upside-down on top of grape leaves and cover and cook on medium heat for 30 minutes. Let rest for 15-20 minutes. before serving.
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