Etli Yaprak Sarma

Stuffed Grape Leaves with Meat

• 35 Grape Leaves
• ¾ lb. Ground Beef or Lamb
• 2 Onions, finely chopped
• 1 clove Garlic, crushed
• 1/3 c. flat-leaf Parsley, finely chopped
• 1 tsp. Dried Mint Flakes
• ¼ tsp. Salt
• ¼ tsp. Thyme
• ¼ tsp. Cumin
• 1/8 tsp. Black Pepper
• ½ tsp. Red Pepper Flakes
• 1 large Tomato, grated
• ½ c. Rice, rinsed and drained
• Olive Oil

1. Cut off stalk of Grape Leaves. Boil fresh Leaves until soft or use canned Grape Leaves.
2. Line bottom of pot with torn or spoiled Grape Leaves to prevent sticking. Set aside.
3. Place Ground Meat in bowl and mix in Onions, Garlic and Seasonings.
4. Add grated Tomato & Rice and combine mixture with 1 T. Olive Oil. Knead well.
5. Take one T. mixture and shape into a small log.
6. Place in middle of Leaf, fold in sides, and gently roll tightly so no meat shows.
7. Place in pot tightly together, seam sides down. Layering is fine.
8. Mix 2 T. Olive Oil with 1 c. Water and pour over Leaves in pot. Water should almost cover top layer, add more if needed.
9. Place a heavy plate, bowl or cooking stone on top of the stuffed grape leaves so they stay together while cooking.
10. Bring to a boil. Then reduce to a simmer. Cover and let simmer for 40 minutes.
11. Serve hot with Plain Yogurt.