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Free Cooking Classes: Sarma (Stuffed Grape Leaves) August 16, 1:00 pm, Family Housing Community Room, UGA Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Turkish Sarma (stuffed grape leaves). If you would like to learn and taste how to prepare this tasty dish, please come and join us. Free Sarma (Stuffed Grape Leaves) and Turkish Tea will be served at the end of class.    Ingredients 16 oz. jar of grape leaves Vegetarian filling 1 1 cup rice, washed and drained 1 lb. canned petite diced tomatoes or fresh tomatoes 4 small white onions, finely diced 2-3 garlic cloves, minced 1/2 bunch parsley, finely chopped (you can use dried parsley as well) 1 tablespoon dried mint 1/2 teaspoon cumin 1 tablespoon tomato paste 1 tablespoon red pepper paste juice of 1/2 lemon 1/3 cup olive oil or vegetable oil salt, pepper 2 cups of water for cooking Vegetarian filling 2 1/4 cup pine nut 2 cup finely chopped onion 2 cup rice1/4 cup currants, washed 1 cup shredded carrot (optional) 1/2 cup olive oil 1 tsp cinnamon 1 tsp ground allspice Salt, pepper 1 cup warm water 1 bunch of parsley (and/or dill optional) 2 cups of water for cooking Meat filling 1/2 lb ground meat 1/3 cup rice 2 medium size onions, grated or chopped finely in a processor 1 tsp black pepper salt 1/2 cup chopped parsley 1/2 cup dill 1 tbsp tomato or red pepper paste 3 tbsp olive oil or 1,5 tbsp olive oil + 2 tbsp butter enough water to barely cover the stuffed grape leaves For Cooking Water (amount will vary depending on rice) Olive oil Preparation: Start by taking off the grape leaves from the jar. Take a look at the leaves, if they look tough to you, you might want to place them in boiling water for 5-10 minutes before starting to roll them. If they seem fine, but taste salty, place them in cold water when you are making the filling. Depending on your taste, you can use any of the fillings given above. We will demonstrate all three at the cooking class. If you are going to use filling number 1, then you need to combine all the ingredients in a bowl and let it rest. If you are going to use filling number 2, then we need to pre-cook the filling. Add the olive oil to a saute pan and add the onions and the pine nuts, when they are slighlty brown, add the currants, rice and carrots. Add the spices and water and cover the pan and let it cook until the water is gone. Remove from heat and add the parsley or dill and stir. Let it cool. If you are going to use the meat filling, combine all the ingredients in a bowl and mix well, set it on the side. Take one grape leaf, place it on a flat surface with the shiny side down, cut the stem and if the leaf is too big cut it in half and take out the mid vein. Place some filling (depending on the size of the leaf) and put the right and left sides of the leaf on top of the filling and cover the top with the top part and roll it away (these instructions will become more clear once you see them in the demonstration) . Once you are finished, take a large pot and put any leaves that are torn in the bottom of the pot, place the stuffed grape leaves in any design you like but try to place them as neatly as possible. Once you are done add water, oil (if you like) and more lemon juice for the vegetarian options (if you like). Place a plate on top and let it cook with low heat once it comes to a boil. You can check if they are cooked by sampling one about 45-60 minutes later. For the vegetarian options, let them cool in the container and transfer to a serving platter, decorate with lemon slices. For the non-vegetarian option, you will want to serve it hot. You can have some yoghurt on the side and make a butter-pepper sauce to pur on top. Looking forward to seeing you all!          | |
   
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