A hot dolma variety in which grape leaves are wrapped around a filling of ground meat, rice, and chickpeas and cooked in meat broth. Hearty and spiced, this dish is a warm option for winter lunch or dinner tables.
Mix the ground meat, rice, boiled chickpeas, grated onion, tomato paste and spices well in a bowl until you get a homogeneous filling.
Place a dessertspoon of filling on the central vein of each grape leaf and fold the edges inward, rolling loosely rather than tight.
Arrange the wraps snugly in a pot, add lemon slices and lemon juice on top, and cook over low heat until the rice and chickpeas are soft.
After removing from the heat, let the wraps rest covered for a few minutes, then serve hot.
Important: don't wrap the leaves too tightly, chickpeas and rice swell while cooking; a loose wrap prevents the dolma from opening. Caution: if using jarred grape leaves, soak them in warm water for a few minutes first to remove the salt. Allergen: chickpeas are a legume, those with sensitivity should take care.
If you line the bottom of the pot with a few onion slices, the sarma won't stick and you'll get a tastier base broth. Soaking and boiling the chickpeas the night before also shortens the cooking time.
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