Sarma

16 oz. jar prepared grape leaves

4 cups chopped onions

1 cup olive oil

1 cup short grain rice

½ cup fresh dill (or 1tsp. dried dill)

6 tbs. fresh lemon juice

2 tbs. tomato paste

1 tsp. dried mint leaves

1 tsp. sugar

1 tsp. lemon pepper

Salt to taste

½ tsp. cayenne pepper

1 to 2 cups minced parsley

¾ cup pine nuts

Water

Lemon wedges and slices

(1/4 cup currants optional)

Use torn leaves to cover the bottom of the pan.

A spaghetti pot with a deep basket works very well… put the torn leaves in the bottom of the basket.

Serve cool with lemon wedges.

1. Rinse grape leaves in hot water and remove stems
2. Sauté onions in olive oil for about 15 minutes
3. Stir in rice and cook for 10 more minutes
4. Mix together all other ingredients except water, lemon slices and wedges
5. Place 1 tsp to 1 ½ tsp on stem end of a grape leaf that had been spread out vain side up about ¾ in. from stem.
6. Fold ¾ up over the onion mixture, fold sides in over the mixture and roll up covering the mixture and until you reach the upper end of the leaf.
7. Arrange Sarma in circular rows around the bottom of the pan seam side down.
8. Place lemon slices between the layers
9. Place a heavy plate on top to keep leaves in place
10. Pour water over the leaves to almost cover the rolled leaves
11. Bring to a boil over high heat and then reduce to low- cook about 30 minutes, add more liquid if needed
12. Drain liquid when done but leave the plate in place while cooling to help prevent browning.