Step 1: Gathering Grape Leaves

The video starts with a family gathering around a table, then cuts to Uncle Hajji picking fresh grape leaves from a vine.

Step 2: Preparing Grape Leaves

Uncle Hajji collects a basket full of grape leaves, then sits down to remove the stems from each leaf. He then washes the leaves in a large copper bowl with water.

Step 3: Boiling Grape Leaves

Place a large pot on a wood-fired stove and add water. Once the water is boiling, add the prepared grape leaves in batches. Blanch the leaves for a few minutes until they change color and soften, then remove them and place them in a colander to drain.

Step 4: Chopping Onions

On a wooden cutting board, finely chop two large onions using a large knife. Transfer the chopped onions to a wooden bowl.

Step 5: Rinsing Grains

In a large copper bowl, place a fine-mesh strainer. Add 1 cup of bulgur and 1 cup of rice into the strainer. Rinse the grains thoroughly under running water until the water runs clear.

Step 6: Sautéing Onions

Place a large pan on the wood-fired stove. Add approximately 1/4 cup of sunflower oil to the pan and heat it. Add the chopped onions to the hot oil and sauté until they become translucent and slightly golden, stirring continuously with a wooden spoon.

Step 7: Adding Tomato Paste

Add 2 tablespoons of tomato paste to the sautéed onions. Mix well and cook for 2-3 minutes, allowing the tomato paste to deepen in color and flavor.

Step 8: Adding Grains and Spices

Add the rinsed bulgur and rice to the pan with the onions and tomato paste. Stir to combine. Add 50g of butter, 1 tablespoon of dried mint, 1 teaspoon of black pepper, 1 teaspoon of chili pepper, 1 tablespoon of dried dill, and 1 tablespoon of salt. Mix all ingredients thoroughly until the grains are well coated with the tomato mixture and spices.

Step 9: Adding Fresh Herbs

Go to the garden and pick fresh mint and parsley. Wash them thoroughly. Finely chop 1/2 cup of fresh mint and 1/2 cup of fresh parsley. Add the chopped fresh herbs to the filling mixture in the pan and mix well.

Step 10: Rolling Sarma

Take a blanched grape leaf and place a small amount of the filling mixture near the stem end. Fold the sides of the leaf over the filling, then roll it tightly from the stem end upwards to form a compact cylinder. Repeat this process for all the grape leaves until all the filling is used.

Step 11: Layering Sarma in Pot

Place the discarded grape leaf stalks at the bottom of a large cooking pot. Carefully arrange the rolled sarma tightly in layers on top of the stalks, ensuring they are packed closely to prevent unraveling during cooking.

Step 12: Preparing and Adding Sauce

In a wooden bowl, combine 2 tablespoons of tomato paste, 1 teaspoon of salt, and 4 cups of water. Mix well until the tomato paste is fully dissolved and the sauce is uniform. Pour this sauce over the layered sarma in the pot, ensuring all the rolls are covered.

Step 13: Adding Lemon and Olive Oil

Slice one large lemon into wedges. Place the lemon slices on top of the sarma. Drizzle 2 tablespoons of olive oil over the lemon slices and sarma.

Step 14: Cooking Sarma

Cover the pot with a lid and place it on the wood-fired stove. Cook the sarma over medium heat for approximately 45-60 minutes, or until the grape leaves are very tender and the rice and bulgur are fully cooked.

Step 15: Serving

Carefully remove the pot from the stove. Place a large serving tray over the pot and invert it to transfer the sarma onto the tray. Serve the hot sarma with fresh cucumber, tomato, pickled peppers, and yogurt.

• Use fresh, tender grape leaves for best results.

• Blanch grape leaves briefly to soften them for easier rolling.

• Adjust spices to your preference for the filling.

• Ensure the sarma rolls are tight to prevent the filling from coming out during cooking.

• Add ground meat (beef or lamb) to the filling for a non-vegetarian version.

• Serve with a dollop of plain yogurt or a garlic yogurt sauce.