Sarmi recipe

This is a favorite dish among Jews from Armenia, the Near East and Turkey.

8 grape leaves
Boiling water
4 large onions, diced
Vegetable shortening or vegetable oil
1 cup rice
1/3 cup chopped seedless raisins
Salt, to taste
Parsley

Wash grape leaves and cover with boiling water until the leaves are wilted. Drain well. Fry onions in shortening or vegetable oil until light brown and transparent. Add washed rice and raisins and stir well over reduced heat for 2 minutes.

Add salt to taste. Let cool before placing a spoonful of the mixture in the center of each leaf and rolling up, tucking in the ends or forming into a tightly-wrapped ball. Arrange neatly in a heavy skillet; add water to cover, and let simmer 30 minutes. Water may be added if necessary to prevent sticking.

Slip under a broiler to brown if desired. Serve with yogurt or sour cream topping, hot or cold, and garnish with parsley.

Serves 4.