Stuffed Grape Leaves (Sarma, Dolma)

These are beauties!   As seen in my Wednesday, June 12th posting,  I used fresh grape leaves.  Stuffed grape leaves that are found in an olive or salad bar are greasy, because the grape leaves are jarred with oil.  These have no grease at all!  Time consuming, but extremely easy to make!  Serve warm, not hot.  


Makes 48 stuffed grape leaves

1 lb lean ground lamb (2 cups)
1 cup bulgar  (not softened)
1/2 cup fresh parsley, chopped
1/2 small onion, chopped
1  1/2 squeezed lemons 
1/2 cup pine nuts
1/2 cup fresh mint, chopped
1/3 cup tomato sauce
Water
Salt

• In a large bowl, mix together lamb, bulgar, parsley, onion, pine nuts, mint and tomato sauce (the picture with white on the leaf is salt deposit from when I boiled the leaves before freezing)

•  Open up a grape leaf and place between 1 and 2 teaspoons of mixture in the center of the grape leaf. (the amount will vary, depending on size of the leaf)
• **Roll leaf half way up the long way, fold in the two side and finish rolling to top of leaf
• Place 2 rows of grape leaves in a large pan (leave a little space between each one, because the bulgar will expand)
• Cover grape leaves 2/3 of the way up with water and a pinch of salt
• Place a metal weight on top of grape leaves  (I used a metal pot cover which was smaller then the pot I was using)
• Add lemon juice to water
• Cover.  Bring to a boil and then lower temperature to a simmer
• Cook for 45 to 50 minutes
• Check frequently, you may need to add more water
• Remove from heat

-Queenie Cuisine