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Stuffed Grape Leaves

August 21, 2018 07:04 PM

Serena Moroukian shows off a range of Armenian dishes, and crafts Stuffed Grape Leaves that are featured at the Saint Peter Armenian Apostolic Church's Armenian Festival in Watervliet, running through June 2 and 3.

Yalanchi Sarma (Stuffed Grape Leaves)

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Rice Mixture:

3 cups river rice (cooked)

9 cups chopped onions (in food processor) - drain onion juice and discard

2 1/2 cups olive oil

Juice of 2 lemons

3 tablespoons dried dill

1 small can tomato paste

1 tsp salt

1 tsp black pepper

1 rounded tsp allspice

1 tsp Armenian coffee grounds

150 grape leaves - blanched in boiling water

or

2 jars grape leaves - rinsed

1 lemon juiced and added in to cooking broth (water)

Directions:

1. Cook rice according to directions on package

2. Sautee onions in olive oil until slightly browned

3. Next, mix in everything else except grape leaves and lemon

Lay out one leaf, pointy side up, shiny side down, cut off stem.

Put a teaspoon of filling in the center, in a line. Fold up bottom of leaf to cover fillin, and then fold in sides and roll up to point of leaf. (similar to rolling a burrito or cigar)

Cook:

Preheat oven to 350

Line pan with broken leaves

Place rolls in pot and stack up neatly

Cover rolls with broken leaves, then cover with 2 cups water and juice of 1 lemon

Bake 1 hour

Credits

Joel Landas

Copyright 2018 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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