Marion's Dolma/Sarma (Meat Filled Vegetables)

Marion's Dolma/Sarma

My grandmother was an expert, on Dolma and Sarma. What is that you ask? Both are Turkish words. Dolma, means "to stuff". Sarma, means "to roll". Examples of dolma, would be: squash, zucchini, bell pepper, or tomatoes. Examples of sarma, would be: cabbage or grape leaves. Having broken that down, the words can be used interchangeably.

My grandmother taught me how to make this dish, way back in 1990. She never measured ingredients, so I had to remove what she was putting in the bowl, and come up with a recipe.

The filling is your choice of meat: lamb, ground beef, or a blend. My grandmother never used ground turkey breast. That is what I prefer, and I think she would like it. 

Other ingredients include, rice or bulgur, parsley, onion, tomato, and spices. 

Once the filling is prepared, you just stuff your dolma.

Or roll your sarma.

Just remember, to cook your grape leaves in a separate pot!

MARION'S DOLMA/SARMA (Meat Filled Vegetables)

Meat Filling:

1 Pound lean ground beef (I use 50/50 lean ground lamb/turkey)

1/4 Cup onion, diced

2 Cloves garlic, minced

1/4 Cup fresh parsley, chopped

1 (16 ounce/) Can stewed tomatoes, divided

2 Tablespoons rice

2 Tablespoons large bulgur

1 1/2 Teaspoons Righteous Seasoning

Sarma Choices: 

Grape leaves, woody stem removed

Cabbage leaves, cored, blanched, large vein removed

Dolma Choices:

Zucchini, 2-3" segments, hollowed out

Bell pepper, top cut off, seeds removed

Tomato, top cut off, deseeded

Squash, 2-3" segments, hollowed out

Tomato Broth:

Water

Remainder of stewed tomatoes

1 (16 ounce) Can tomato sauce

1 Lemon, juiced

1 Teaspoon Righteous Seasoning

Topping:

Greek yogurt

Directions:

Mix filling ingredients, in a large mixing bowl. For grape leaves, use a cherry-sized amount of filling. For cabbage rolls, use a golf-ball sized amount of filling. Roll like a burrito. For dolma choices, lightly stuff filling. 

To cook on stove top: Line a Dutch oven with vegetables (grape leaves are always cook by themselves, as they are briny). Fill half way with water. Add remaining stewed tomatoes, tomato sauce, lemon, and seasoning. Cover pot. Bring to a boil. Reduce to a medium simmer. Let cook 40-50 minutes. Vegetables will be tender, and meat will be cooked through.

To cook in a slow cooker: Place vegetables in a slow cooker. (grape leaves are always cook by themselves, as they are briny). Add 1cup water, remaining stewed tomatoes, tomato sauce, lemon, and seasoning. Cover slow cooker. Cook on high heat, for 4 hours.  Vegetables will be tender, and meat will be cooked through.

Serve with rice pilaf. Top with Greek Yogurt. 

To watch the cooking demonstration:

https://www.youtube.com/watch?v=rJ7OQy1ySMw