Ingredients:

1 kg stuffing peppers, vine leaves, etc. as desired
3-4 onions, finely chopped
300 gr rice
1 bunch parsley, chopped
3/4 c olive oil
2-3 T pine nuts
2-3 T dried currants
Salt, 1 cube sugar
3 T dry mint
Optional: chopped fresh dill, allspice.
Juice of 1 lemon

Wash rice and soak in warm water for 20 minutes. Saute pine nuts and onion in the oil. Add the rice to the pot and sauté. Add the currents, and water just to cover the rice, turn the heat low and cover, and cook for 15 minutes. Turn off heat, add chopped parsley and dried mint, let stand 10 minutes. Then stir lightly to mix, and fill the vegetables or vine leaves with the mixture.

 Pack the dolma/sarma in a pot, and drizzle ¼ c olive over them, lemon juice, and water just to cover, and invert a plate on them to hold them in place. Bring to boil then reduce heat and let simmer for around 25 minutes. Serve cold with a squeeze of fresh lemon juice.

Turkish Cuisine